You will need
2 pieces stem ginger
25g butter (unsalted)
1tsp ground mixed spice
1 egg (separated)
500g pack Puff Pastry (thawed)
Chopped nuts (optional)
Granulated sugar (optional)
Flour (for dusting)

How to make it

1.   Finely grate the stem ginger pieces. Add the softened butter, spice and egg yolk and beat to a smooth paste.
2.   Roll out the pastry on a lightly floured surface to a square of approx 35cm. Cut in half. Spread one half with the spice butter (leaving about 1cm clear to the edge) then cover with the second half, pressing down firmly around the edges. Chill for 30 minutes.
3.  Pre-heat the oven to 200C/ gas mark 6. Grease 2 baking sheets. Re-roll the pastry until slightly thinner and roughly 35cm square. Using cookie cutters (dipped in a little flour) cut out shapes. Space the shapes slightly apart on the baking sheets. Beat the egg white and use it to brush over the shapes.
4.   Scatter the shapes with the sugar or nuts and bake for 15 minutes until risen and pale golden in colour. Transfer to a wire rack for cooling.