The flavours of this recipe is wonderful if you like autumnal/winter spices. They CAN also have a fabulously soft, chewy texture. The key to that is not baking them for even a minute longer than directed in the recipe! Don't make the mistake I made on my first tray. If they come out of the oven firm, they'll dry hard. Trust the timing.
I made one fairly big change by using barley malt extract instead of molasses. This is because we have two jars of barley malt extract sitting in the cupboards which were a bargain in the health food shop. But despite being a bargain, it's difficult to find biscuit recipes using them. Happy to report that barley malt extract works wonderfully here!
I love cardamom, so was very happy to add the 1/2 tsp as directed. It does come through clearly, but I think it was nicely balanced out with the other spices. I know a lot of kids aren't a fan of that flavour though, so maybe cut down on that if you're baking for kids.
