170g muscovado sugar/light brown
1 Tablespoon molasses
1 egg, beaten
340g plain flour
1 tspn soda
1 tspn baking powder
2 tspn cinnamon
1 tspn ginger
1/2 tspn salt
1/2 tspn ground cloves
How to put it all together:
Beat the butter, sugar and molasses till light and fluffly.
Gradually add eggs, beating well between each addition
Sift all remaining ingredients and stir into mixture
Press the dough into a flat layer between two sheets of greaseproof paper. Chill 1 hour until firm.
Heat the oven to 190degrees/375F/Gas mark 5
Roll out dough on lightly floured surface, 5mm thickness for softer cookies or thinner for crispy.
Cut out shapes and place on greased baking tray, chill.
Bake in the middle of the oven for 8-10 minutes or until the edges of the cookies are light brown.
Cool for 1 minute, transfer to wire rack.
Dust with icing suger or decorate to your hearts content!