Ginger and honey snaps (Sorry it's taken me so long...)

I'm back - finally... and I have quite a few posts for today...

I actually made these a while ago but have been too busy to post the recipe on here. They are well worth the wait, I assure you! I love ginger cookies and this is the best recipe I have found for them so far.

This recipe is taken from a recipe book by Rachel (of Rachel's organics range) and it makes about 20 cookies.

Ingredients
225 g self-raising flour
2 tsp bicarbonate of soda
pinch of salt
1 tsp ground ginger
1 tsp mixed spice
1/2 tsp ground cinnamon
100 g caster sugar, plus 1 tbsp extra, for sprinkling
125 g butter, cubed
100 g runny honey

Directions
1. Preheat the oven to 180 degrees C. Grease a large baking tray with vegetable oil (or butter).
2. Sift the flour, bicarbonate of soda, salt and spices into a large bowl, add the 100 g sugar and mix well. Add the butter and, using your fingertips, rub it into the flour until the mixture resembles breadcrumbs.
3. Heat the honey gently in a small saucepan, then pour it into the flour and butter mixture and bring together to form a dough using a wooden spoon.
4. Sprinkle the 1 tbsp of caster sugar over a plate. Using floured hands, roll the dough into small balls, then roll in the caster sugar and place on the greased baking tray about 5 cm apart. Flatten down with the back of a damp fork and bake in the oven for 10-12 minutes or until they are medium brown.
5. Leave on the baking tray for 2 minutes before carefully transferring to a wire rack to cool.

Tip: If you prefer your cookies to be more squidgy, take them out of the oven a couple of minutes earlier. Take care not to over-bake these cookies as they will taste bitter if they come out of the oven too dark.