Preheat oven to 160 degrees fan forced

Line two baking trays with baking paper (you may need to reuse one tray depending on how large your trays are … recipe makes a lot of cookies)

Have a small bowl of water ready to dip your fingers into

Place sugar, molasses, butter, spices, salt (if using) and bi-carb into TM bowl and mix 30 seconds / speed 4

Add flours and egg and mix 6 seconds / speed 6

Remove dough from TM bowl (it will be a little sticky) onto a silicon mat or baking paper

With dampened hands lightly knead dough and bring mix together into a flattened disk

Working with quarter of the dough at a time, and with dampened hands, lightly roll out the dough into a sausage shape (continue to dampen your hands as needed)

Using a scraper cut off pieces that roughly equal a tablespoon in volume (if you like to be precise – like me – then place each piece of dough onto a digital scale to adjust weight to 20g for each cookie)

Roll each piece into a ball and place onto your baking tray leaving 5cm between cookies for expansion

Bake one tray at a time for 8 minutes, turn tray around, and bake a further 4 minutes or until puffed and golden

Allow cookies to rest on tray for 15 minutes before moving to a cooling rack to cool completely before storing in an airtight container

Cookies will keep well for at least two weeks, but suspect it could be longer ...