300g plain flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp mixed spice
100g soft-ish butter, diced
150g light muscovado sugar
4 tbsp agave nectar (or honey, or golden syrup)
1 large egg
currants and icing, to decorate
Mix the flour, bicarb, and spices together and rub in the butter. Stir in the sugar, then mix the beaten egg with the agave nectar and mix to a workable dough. Leave to rest briefly, then roll out to half-a-centimetre thick. Cut out whatever shapes you like, re-rolling the scraps. Decorate, as you see fit, with currants. Place on a greased baking sheet and bake at 180°c for 15 minutes or until the biscuits are a pale golden brown. Cool on a rack, waiting until the biscuits are completely cold before you even think about icing them.
Tonight, just because it's Friday, we had steak with onion rings, salad and garlic mushrooms (prepared as for my Barbecued Garlic Mushrooms and cooked in a hot oven for 15 minutes). I opened a bottle of good red and sank into the pleasure of the weekend...