Chewy, nutty spice biscuits

Its 37 C outside and I feel like a cookie in the oven myself. But I've been getting grief from Mrs X's daughter, Mrs Y for not putting up my recipes on this blog. She's the second boss in command so here goes...

I found a ginger cookie recipe in my old file ( I can't remember where I got it from) and tweaked it. You can leave out the preserved ginger and 25g of flour if you want, but it makes a yummy touch.

Chewy, nutty spice biscuits. 

• 200g brown sugar
• 200g butter, softened
• 150g slivered almonds
• 50g ground almonds
• 225g cake flour
• 2g salt
• Zest of 1 lemon
• 5g mixed spice
• 3g ground ginger
• 40g ginger preserved in syrup, chopped

1. Preheat oven to 160 C
2. Cream together butter and sugar until fluffy.
3. Add remaining ingredients, mix well to combine.
4. Shape the dough into walnut- sized balls and place, well spaced apart, on a baking paper lined with baking parchment.
5. Bake at 160 C for about 10- 15 minutes until golden brown.
6. Cool on a wire rack before filling the cookie jar.