Pumpkin Spice Brown Sugar Cookies

In a large bowl, combine the flour, baking powder, bicarbonate of soda, mixed spice, 1 tsp cinnamon and the salt, then set aside. Put the butter and dark brown soft sugar in a separate large bowl. Using an electric hand mixer, beat on a medium-high speed for 2-3 minutes until light and fluffy.

Turn the speed down to low and beat in the egg and vanilla until just combined, then beat in the dry ingredients, except the demerara sugar, until combined. Chill for 1-2 hours, or up to 24 hours.

When ready to cook, preheat the oven to 180°C, gas mark 4, and line 2 large baking sheets with baking parchment. In a small bowl, combine the demerara sugar and remaining 0.5 tsp cinnamon.

Roll the dough into 14 balls, about 60g each, then dip each into the demerara sugar mixture and space out well on the lined baking sheets. Bake for about 15 minutes, turning the sheets halfway if needed, until golden and cracked on top. Cool for 5 minutes on the sheets, then put on a wire rack to cool completely.