225g unsalted butter, softened
100g caster sugar
200g plain flour, plus extra for dusting
pinch of salt
100g ground almonds
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
Icing sugar, to decorate
Place the butter and sugar in a large bowl and beat together until light and fluffy. Add half a teaspoon of the cinnamon to the creamed butter and sugar and mix until combined. Add the flour, salt, ground almonds, the remaining cinnamon and the ground ginger and bring it together to form a soft dough. Wrap the dough in cling film and chill in the refrigerator for 2 hours.
Preheat the oven to 150°C (300°F) Gas 2.
Roll out the dough on a floured surface to about 5mm (1/4 inch) thick. Using a cookie cutter of your choice dipped in flour, cut out around 30 shapes. Place the cookies on a large, non stick baking sheet.