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
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