50gdairy free spreadStork block works well for this
115glight soft brown sugar
2tbspplant based milkwe use oat
In a large mixing bowl, sift the flour and spices together. Set aside.
In a medium saucepan, add the sugar, golden syrup and dairy free spread.
Melt over a medium heat, stirring frequently, until the sugar and spread are melted and combined.
Remove from the heat and stir the flour mixture into the saucepan, stirring until it forms a dough.
Chill the dough for 30 minutes
Pre heat the oven to 160°C (140°C fan).
Knead the dough lightly, then roll out on a lightly floured surface to about 0.5cm thick.
Grease a baking sheet, and line with baking paper.
Cut out the shapes and lay on the baking sheet, leaving a gap between each one as they will expand when cooking. Re roll any left over bits and cut out more.
Bake for 10-12 minutes. They will look soft and a little underdone when you take them out, this is fine, they will firm up as they cool. Don't be tempted to put them back in again for longer, or they will be too hard! Leave to cool and harden a little on the trays for 1-2 minutes.
Transfer to a wire rack to cool completely. Once cool you can decorate them with icing and vegan sweets or dark chocolate.
These lively biscuits will keep for 3-5 days in an airtight tin - if they don't all get eaten right away!