This recipe makes gingerbread biscuits with a subtle mix of flavours.
The gingerbread is rolled a little thicker so that you get a nice crumbly inside - if you want thin and crunchy then when rolling out aim for about 0.5cm thickness.
Iced coffee costs a fortune buying from the supermarket, but ahead of a hot day you can trivially make it with just a few (cheap) ingredients.
This recipe uses butterscotch flavour golden syrup to add flavour, but you can easily substitute that for other flavourings - using other golden syrup flavours, or flavoured coffee shots