A really nice crunchy biscuit from Good Housekeeping Wheat Free (Anova, 2008). You can add as much or as little spice as you like. This time omitted the cloves but added extra ginger.
2 tbs honey
25g butter
50g muscovado sugar
grated zest of 1 lemon and 1 orange
225g flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
pinch ground cloves
pinch salt
1 tbs finely chopped candied peel (didn't have)
50g ground almonds
1 egg, beaten
2-3 tbs milk or water

Put honey, butter, sugar and citrus zests into a small saucepan and stir over a low heat until melted and ingredients well combined.
Sift flour, baking powder, spices and salt together in a bowl, then add peel and ground almonds. Add the melted mixture, beaten egg and milk and mix until dough comes together. Knead the dough briefly until smooth, then wrap in cling film and chill for at least 4 hours or overnight.
Preheat the oven to 180c. Roll out the dough to 5mm thick. Stamp out cookie shapes and put on baking sheet.
Bake in the oven for around 15 min until just beginning to brown at the edges. Transfer to a wire rack to cool.
A GREAT dunking bikkie!