Preparation
For dusting, use some extra of the plain flour. Chilled and cut into cubes the salted butter. Lightly beat the eggs.
Method
- 1 Put the flour, baking powder, bicarbonate of soda, ginger and mixed spice into a food processor.
- 2 Add the butter and whizz until it resembles breadcrumbs, then tip in the sugar and whizz to combine.
- 3 Add the syrup, beaten egg and 1 tbsp cold water, and whizz again to bring the dough almost together.
- 4 Dust your work surface with flour and lightly knead the dough for about 1 minute, until smooth.
- 5 Add a little more water if your dough feels dry.
- 6 Flatten into a disc, wrap in clingfilm, and chill for at least 1 hour until firm.
- 7 Line 2 large baking sheets with baking parchment.
- 8 Divide the dough into 4 equal pieces. On a floured surface, roll out one piece to a 14cm x 26cm rectangle.
- 9 Transfer to a baking sheet.
- 10 Repeat with the remaining dough, so you have 2 rectangles on each baking sheet.
- 11 Using a sharp knife, carefully slice each rectangle into 12 long strips on 1 baking sheet, keeping them in place on the baking sheet.
- 12 Then slice each rectangle in half across the middle, again without moving the strips, so you have 4 smaller rectangles.
- 13 Take the other baking sheet and cut each of the dough rectangles into about 26 short strips across their width.
- 14 Chill both baking sheets in the fridge for 15 minutes.
- 15 You will be making 4 lattices on the tray with 4 rectangles, keeping the dough on the trays.
- 16 Take 1 short strip from the other tray, and, starting at the top of a rectangle, weave the short strip across it, lifting every other long strip.
- 17 This first strip will hold the lattice in place.
- 18 Next, lift every other long strip and fold it back on itself.
- 19 Lay a short strip across the remaining strips, then replace the long strips to create the lattice.
- 20 Continue in this way, alternating the long strips, and ensuring each row is quite tight, with minimal gaps.
- 21 Repeat with the remaining 3 rectangles of dough.
- 22 Chill the lattices in the fridge for 10 minutes; heat the oven to 200°C/180°C fan/gas 6.
- 23 Using a 6.5cm round cutter, carefully stamp out 4 circles from each lattice rectangle, then remove the unwanted dough so you are left with lattice circles on the baking sheets.
- 24 Bake for 10-12 minutes until firm and golden brown.
- 25 While the cookies are baking, you can reroll any remaining dough and repeat the process to make more cookies, if you like.
- 26 Leave the cookies on the baking tray to cool completely, then dust with icing sugar.
- Average per serving
- Calories 154.0kCal
- Fat5.3g
- Saturated3.2g
- Salt0.32g
- Carbohydrates26.2
- Sugar11.9g
- Protein2.1g
- Fibre0.8g