Mix together 2 tsp groupd allspice, 2 tsp coarsely ground black pepper, 1 tsp grated nutmeg, 1 tsp ground cloves,
½ tsp ground cinnamon and ½ tsp ground ginger. This will make more than is required in this recipe, but it will
keep in am airtight container for a month or two. Beat 125 g butter at room temperature with 50 g caster sugar
until pale and fluffy, then mix in 180 g plain flour and 1 Tbs of the spice mix. Knead to a smooth dough.
Roll out on a floured work surface to a rectangle about 26 cm x 20 cm and about 1 cm thick and cut into bars
(I made 24!). Transfer to a parchment-lined baking tray and chill for 20 minutes. Bake for 20 minutes
in a 190°C oven, until golden brown. Sprinkle with icing sugar before serving.