Gingerbread biscuits... Mmmm
There was an issue about firing. High bake biscuits or mellow gingerbread.
I'm still not sure which I prefer. The drier biscuit will last longer, but there is something sumptuous about a bready texture.
These are very photogenic - even when raw:
I followed the recipe - except for using a storecupboard bottle of maple syrup in place of the honey. Then I agonised about how long to bake them for. The ones in the book had a higher bake than the recipe produced, but you don't want to burn anything with a high sugar content. These are sweet and high on dairy. Very more-ish.
Next Wholegrain Rye Bread