Ingredients
- ½ cup (110 g) margarine spread
- ¼ cup raw sugar
- 2 tablespoons golden syrup
- 1 large egg
- 1½ cups wholemeal flour
- 1 tablespoon ground ginger
- 1 teaspoon mixed spice
- ¼ teaspoon bicarbonate of soda
- 1 cup (100 g) ground almonds
- 2 teaspoons icing sugar, to dust (optional)
Method
Step 1
​Beat margarine, sugar and golden syrup in a bowl with an electric mixer until smooth and creamy.
Step 2
Add egg and beat until combined.
Step 3
Sift flour, ginger, mixed spice and bicarbonate of soda into a bowl, adding any husks left in sieve to the bowl.
Step 4
Mix the sifted flour and ground almonds into the creamed margarine to form a dough. Divide dough in two, wrap each piece in plastic wrap and chill in refrigerator for 1 hour.
Step 5
Preheat oven to 180 °C (160 °C fan-forced).
Step 6
Roll out one portion of the chilled dough between 2 sheets of baking paper until about 4 mm in thickness. Cut into shapes with 7 cm star cutter and place on baking paper-lined oven trays. Repeat step with remaining chilled dough portion.
Step 7
Bake in preheated oven for about 10 minutes or until cookies are golden around edges. Stand on trays for a few minutes then transfer to a wire rack to cool. Dust with a little sifted icing sugar, if desired.
