Ginger and Honey Snaps

I needed something different for Lex's lunchbox next week and fancied giving these a whirl. My mum used to make the most delicious ginger snaps on a sunday and these are pretty close to what she used to make. It's a recipe from Rachel Allen's Bake. If you substitute the butter for vegan marge and the honey for maple syrup or golden syrup then you can make these vegan too. Bonus.

For about 20 cookies you need:
225g self raising flour
2 tsp bicarb
1 tsp ground ginger
1 tsp ground mixed spice
1/2 tsp ground cinnamon
100g caster sugar plus a couple of extra tablespoons for dusting
125g butter, cubed
100g runny honey

Lob everything apart from the honey into a food processor and blitz till combined. Warm the honey then pour into the dry ingredients. Mix, then press into discs, dust with sugar and bake in a hot oven (180 degrees) for no more than 10 mins (if they go too dark they will taste bitter. Eat.
Next time I make these I am going to omit the ground ginger and add some chopped, preserved ginger to dough. I might also use the syrup for the binding agent to give it an extra ginger kick.