Ginger biscuits

Preheat the oven to 160ºC (325ºF). Spray 2-3 baking sheets with non-stick spray OR line each baking sheet with a sheet of baking paper. Sift the cake flour, bicarbonate of soda, salt, ginger and cinnamon together in a mixing bowl. Blend the remaining ingredients in a saucepan and heat slowly until melted. Cool slightly and add to the dry ingredients, mixing to form a stiff dough. Wrap the dough in plastic wrap and chill for 30 minutes.
Roll out the dough until 6 mm thick and cut out shapes of your choice. Arrange on the prepared baking sheets and bake for 5-10 minutes. Cool and decorate as desired with currants, cherries, chocolate vermicelli, hundreds and thousands and different colours of icing.
Makes 24 biscuits.