Ingredients
250g plain flour 85g ground almonds 2tsp ground ginger 1tsp ground cinnamon 1tsp baking powder ½tsp bicarbonate of soda pinch each ground cloves , grated nutmeg and black pepper 200ml clear honey 85g butter 1 lemon, zest finely grated
For the icing
100g icing sugar 1 egg white, beaten
Method Tip the dry ingredients into a large bowl. Heat the honey and butter in a pan over a low heat until the butter melts, then pour into the flour mixture, along with the lemon zest. Mix well until the dough is combined and fairly solid. Cover and leave to cool.
Heat the oven to 180C/fan160C/gas 4. Using your hands, roll the dough into about 30 balls, each 3cm wide, then flatten each one slightly into a disc. Divide the biscuits between two baking trays lined with baking parchment, leaving room for them to expand. Bake for 15 minutes, then cool on a wire rack.
To ice the biscuits, mix together the icing sugar, egg white and 1-2 tbsp water to form a smooth, runny icing. Dip the top of each biscuit in the icing and spread with the back of a knife. Leave to dry out in a warm.
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