Gingerbread biscuits

1. In a saucepan melt together the dairy free margarine, dark brown sugar and golden syrup. Leave to cool slightly.

2. Sieve together the self raising flour, mixed spice and ground ginger. Stir into the melted ingredients to form a dough.

3. Cut a sheet of baking parchment to fit your baking tray. Place the dough on top and squash to about 1 inch thick. Wrap the gingerbread in the baking parchment and leave to cool in a fridge, ideally overnight.

4. Unwrap your gingerbread and place the baking parchment on your baking tray.

5. Preheat oven to 180°c / 350°f / gas mark 4.

6. Roll out the dough ¼ inch thick. Stamp out biscuits using a cookie cutter. Place on a baking tray.

7. Bake for 8 minutes for small biscuits and 13 – 15 minutes for larger biscuits.

8. Leave on the baking tray to cool. Always bake similar sized biscuits together so they cook at the same time.

9. Decorate as required