• 2 cups self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon mixed spice
  • 2 teaspoons ground ginger
  • 1/2 cup caster sugar
  • 125g butter, chilled, cubed
  • 1/2 cup honey
  • 1 cup demerara sugar
  • Preheat oven to 200°C. Line 3 baking trays with baking paper.
  • Sift flour, bicarbonate of soda, mixed spice and ginger into a food processor. Process for 30 seconds or until well combined. Add caster sugar. Pulse for 20 seconds. Add butter. Process until mixture resembles fine breadcrumbs.
  • Heat honey in a small saucepan over medium heat until warm and runny. With food processor running, pour warm honey down feed tube and process until a soft dough forms. Transfer to a bowl.
  • Place demerara sugar into a bowl. Roll dough into walnut-sized balls. Roll balls in sugar to coat. Place onto prepared trays, allowing room for spreading.
  • Bake for 10 to 12 minutes or until biscuits are golden and tops are cracked. Stand on trays for 10 minutes before transferring to a wire rack to cool. Store in an airtight container.