- 300g/12oz SR flour
- 100g/4oz dairy-free spread/butter
- 100g/4 oz soft brown sugar
- 2 tbsp golden syrup
- 2 tbsp black treacle/molasses
- 2-3 tsp ground ginger
- 1 tsp bicarbonate of soda
- 2-4 tbsp cold water/milk
Blend the spread/butter into the flour.
Add the remaining ingredients (except the water) and blend well.
Add just enough water to form a firm dough.
Chill the dough for about 20 minutes before rolling out.
Roll out the dough on a floured board and cut out shapes with a cookie cutter.
Place the shapes on a greased baking sheet. Re-roll any scraps to make extra biscuits.
Bake for around 12 minutes, or until golden brown.