FOr the biscuits
- 85g soft brown sugar
- 40g black treacle
- 45g golden syrup
- 110g dairy-free margarine
- 2 tbsp unsweetened oat milk
- 380g plain white flour
- 1 1/4 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground mixed spice
- 125g white piping icing
- WIde festive ribbon, for display
- Granulated or icing sugar, optional
- Preheat the oven to 180°C/gas mark 4.
- Line 2 x 30cm square baking trays with baking parchment. Set aside.
- Put the sugar, treacle, syrup, margarine and milk in a saucepan and heat gently, stirring, until melted together. Leave to cool for 10 minutes.
- Sieve the flour, bicarbonate of soda and spices into a bowl and make a well in the centre. Pour the melted ingredients into the well and gradually mix to make a firm dough. Knead gently on a board or clean worktop until smooth.
- Roll out the dough on a lightly floured surface to a thickness of 5mm. Cut out 24 festive shapes using 7cm cutters, re-rolling the dough as necessary.
- Transfer the cut-out shapes to the prepared trays. Bake for about 20 minutes until the biscuits are risen and firm. Leave to cool for 10 minutes then transfer to a wire rack to cool completely.
- To decorate: If using a readymade icing tube, pipe the designs straight from the tube as instructed. If you are using homemade icing either put it in a piping bag fitted with a small plain piping nozzle or in a small baking parchment piping bag and snip off at the end to make a small tip.
- Leave the icing to dry for about an hour before arranging the biscuits on a board or serving plate to resemble a festive garland, adding the ribbon in a bow for a finishing touch. Dust lightly with granulated or icing sugar if liked.
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