Sugar & spice cookies
(Makes 20) Put 2 tbsp runny honey, 30g unsalted butter and 60g muscovado sugar into a pan and stir over a low heat until butter is melted. Sieve 250g self-raising flour, 1 tsp ground ginger and ½ tsp ground cinnamon into a bowl. Add the zest of 1 lemon and 60g ground almonds. Pour the melted mixture, 1 large egg and 2-4 tbsp lemon juice into the dry ingredients. Stir with a wooden spoon until the mixture is blended. Knead on a lightly floured surface for a couple of minutes, then wrap in clingwrap and pop in the freezer for 30 min to firm up. Heat oven to 180°C. On a baking sheet-lined surface, roll out the dough to a 5mm thickness and stamp out biscuit shapes with a 5cm biscuit cutter. Push the tip of a tiny plain piping nozzle near the top edge of each biscuit, and lift out to make a hole. Put the biscuits onto lined baking sheets. Bake for 15-20 min until pale golden, then cool on a wire rack. Mix 50g sieved icing sugar with 4 tsp hot water to make a smooth icing – then decorate. Leave for icing to set.