1. Place flour (225g), brown sugar (165g), ginger (2 tsp), mixed spice (1 tsp), cinnamon (1/2 tsp) and butter (150g) in the bowl. Mix Speed 6 / 10 seconds. The mixture will look crumbly.
2. Add egg yolk (1) to the bowl. Mix Closed Lid / Kneading Function / 10-20 seconds.
3. Bring the dough together on a floured surface and knead until smooth. Cover the ball of dough with clingfilm and place in the fridge for 30 minutes.
4. Divide dough in half. Roll each portion between two sheets of baking paper about 3mm thickness. Return to the fridge for another 30 minutes.
5. Preheat oven to 180C and line three baking trays with baking paper.
6. Cut shapes out of dough and place on trays. Sprinkle with sugar (55g).
7. Bake for about 10 minutes (depending on size of cookies) until golden. Cool on trays.

Freezer Tip:

• After Step 3 divide the dough into two portions. Roll each portion into a log, wrap in clingfilm and freeze. As required, you can slice off a piece of cookie dough and bake as per the instructions above but adding a little extra time. These cookies do not spread very much when baking.