set oven to 160*
mix flour with the ground cinnamon, ginger and toasted
flaked almonds in a bowl.
In a separate bowl, mix butter and sugar until smooth. Add
the egg and mix well.
Stir in the dry ingredients and mix into a firm dough. Knead
until smooth. Roll into 5mm thickness, cut into rectangles (about 4-8cm) and
place onto a lined oven tray. Bake for 15 mins, let cool and harden.
Melt the chocolate over a medium heat, and then paint onto
the cinnamon snaps- easy using a teaspoon and then smearing with the back of
the spoon, just one side, and sprinkle on the remaining almonds and a little
sea salt. Leave to dry on a wire wrack