Gingerbread biscuits

The Princess of Power requested "make dinosaur biscuits", so it was perfect oppurtunity to try out this gingerbread recipe from Apples for Jam. These biscuits are made with maple syrup, whereas most gingerbread biscuit recipes I have come accross use golden syrup. I lurve maple syrup. I first came accross it (or it's pretender) as a child when we would stop at 'Little Chef' restaurants when Dad needed a driving break on our trips to visit far flung family. He would usually order pancakes with maple syrup. I gradually became a convert, and now adore the stuff. Sadly it's quite pricey here - more so than the UK, but then I guess it has to travel further! I look out for it on special offer in 'New World' supermarket, and stock up on a couple of bottles when it's reduced.

Gingerbread biscuits
Makes about 35 biscuits, depending on size of cutters

50ml maple syrup
1/2 tsp ground ginger
1 tsp gound cinnamon
Pinch ground cloves
1/2 tsp ground cardamom
100ml single cream
100g sugar
100g butter, softened
1 egg
250g plain flour
1 tsp baking powder

• Put the maple syrup and spices in a small saucepan over a low heat, stirring to dissolve the spices. Remove from heat and allow to cool.
• Beat sugar and butter together until sugar dissolves. Add the egg. Mix in flour and baking powder, and maple syrup mixture.
• Mix well with a wooden spoon, until the mixture is thick and smooth.
• Cover the dough with a plastic wrap, and place in fridge for at least 3 hours or even overnight. (At this stage I thought the mixture looked like a thick cake mixture, and couldn't see how it would turn into a dough! I left mine overnight, and it really did thicken up a lot. It was a bit sticky though, but with generous flouring of the surface, it was fine).
• Preheat oven to 190C.
• Take large lumps of dough, and roll out on a floured surface with a floured rolling pin to 5mm thickness. Cut shapes with your cookie cutters, and place on paper lined baking trays.
• Bake for 12-15 mins. Cool on wire racks.