60 grams dairy-free spread such as Vitalite sunflower spread or Stork margarine foil wrapped block
1 tbsp treacle/molasses
2 tsp Mixed Spice
recipe link below
1 tsp cinnamon
1 tsp ginger
1/2 tsp ground cardamom
2 - 4 tablespoons milk or dairy-free alternative
Instructions
Cream the butter and sugar in a mixer.
Add the spices and treacle and beat again, then add 2 tbsp of the milk
Add the flour and baking soda then using your hands, bring the dough together into a ball.
Add more milk a teaspoon at a time if you need it but don't let the dough become too sticky.
Wrap it in clingfilm and refrigerate for half an hour
Lightly flour your surface and roll out the dough 3mm thick.
Cut out your shapes and put them on to two lightly greased baking-sheets.
Gather the remaining dough into a ball, roll out again and keep cutting until it has all been used
Put the baking sheets in the fridge for about 45 minutes, meanwhile preheat the oven to gas 4 / 180C / 350F.
Bake for 12 minutes.
They should start to feel hard round the edges as they cool and eventually become really hard.
They need to have a nice 'snap'
Decorate with icing sugar mixed with a little water or brush with marmalade as I did and cut out the same shapes from ready roll icing and stick on top of the cookies.