Miranda Gore Browne calls this rainy day gingerbread in her book Biscuit. It is certainly good for that, and any kind of weather really. it is a hearty biscuit that will warm you up with a good cuppa.

1 c wholemeal spelt
1 c ground oats
3/4 c demerara sugar
1 tsp ground ginger
1/2 tsp baking powder
pinch salt
150g butter at room temperature
1/3 c crystallised ginger, chopped
1/3 c mixed peel, chopped
1 tbsp maple syrup
1 tbsp treacle or molasses

1 tbsp wholemeal spelt
3 tbsp ground oats
1 tsp ground ginger
3 tbsp demerara sugar

Mix all dry ingredients in a bowl, Rub in butter until mixture resembles breadcrumbs. Mix in ginger and peel. 
Pour syrup and treacle in a small cup and mix well. You could also microwave for 10 seconds to warm slightly. Mix into flour mixture until fully combined.
Tip the dough onto a sheet of cling film and shape into a rectangle about 2-3 cm thick, or as thin as you can get it without crumbling. Refrigerate for 1 hour. Mix all the topping ingredients in a small bowl.
Preheat oven to 170C. Line 2 baking trays with baking paper.
Roll out the dough in between 2 sheets of baking paper until 5mm thick, trying to keep the rectangle shape. You may have to cut and patch up the dough to make a rectangle. Cut into squares or rectangles approx 7 x 9 cm. Place onto your baking trays 3 cm apart. 
Bake for 8 minutes then remove from the oven and sprinkle the topping on each piece, pressing into the surface with a back of a spoon. Bake for a further 5-8 min until the biscuits are dark golden. Leave to cool on the trays for 10 minutes then transfer them to a wire rack to cool completely.
These ginger cookies will crisp up on the edges and remain slightly chewy in the middle due to the peel and crystallised ginger.