Ingredients

170 g butter

100g dark muscovado sugar

100g golden caster sugar

4 tbsp maple syrup

350g white self raising flour

50g rice flour

4 tsp ground ginger

1 tsp ground ceylon cinnamon

1 tsp bicarbonate of soda

1 tsp vanilla

pinch of salt

Method

Preheat oven 160°C fan / 180°C conventional and line 3 trays with paking parchment

Melt the butter, sugars in a pan over a low heat until the sugars are dissolved.

Add the maple syrup & vanilla in to the pan and let it cool down silghtly.

Sift the flours with cinnamon, ginger, bicarbonate of soda and add a pinch of salt in to a bowl.

Tip the melted wet mixture and mix well to form a smooth dough.

Divide the dough into 4 parts and each part seperate into 8 small balls.

Place them on a lined tray 5cm apart (enough room for them to spread) flatten flightly with your fingertips.

Bake 16-18 minutes until golden brown. Allow to cool and harden on the baking tray for 10 mins before cooling