Thanks to lots of lovely encouragement, I've started a little blog...
This recipe is so easy, and makes the most lovely gingerbread. If you aren't keen on cardamon, you can certainly leave it out.
Cardamon Gingerbread Biscuits
1/2 cup (firmly packed) brown sugar
1 egg yolk
2 1/2 cups plain spelt flour (or any other plain flour you have)
1 teaspoon bicarb soda
3 heaped teaspoons ground ginger
1 teaspoon ground cardamon
2 1/2 tablespoons golden syrup
Cream the butter and sugar together until light and fluffy. Add your egg yolk and beat well. Gradually add in the dry ingredients, then the syrup; mix well and then knead the mixture lightly.
Divide your dough in half and roll out one half on a lightly floured work surface, or on baking paper if you prefer. Use any shape cookie cutters you like to cut out your biscuits - be sure to leave a bit of space between each biscuit on the baking tray, as they will expand. Repeat with the second half of the dough.
Bake your biscuits in a moderate oven (I set the temp for about 170 degrees celsius) for approximately 10 minutes - leave the biscuits to cool slightly on the tray before placing them on a baking rack to finish cooling completely.