|Thanks to my sister Lucy for this new biscuit tin after my last one met a tragic end on a tiled floor|
100g dairy free margarine
80g soft light brown sugar
20g agave nectar or golden syrup
3 teaspoons baking powder
2 teaspoons speculoos spices (to make 100g Speculoos spices, mix 8g ground white pepper, 8g powdered ginger, 16g ground cloves, 16g ground nutmeg, 48g ground cinnamon and 4g ground cardamon - keep the rest in a jar for next time)
2 tablespoons soya milk
200g wholemeal flour
35g oatbran (you'll find it hiding in the cereal section of a supermarket)
Cream the margarine, sugar and spices together until they are light and fluffy, then add in the milk and agave nectar or golden syrup.
Mix in the flour and oatbran, then wrap the dough in clingfilm and leave in the fridge for a few hours.
Preheat the oven to 170 degrees C and line two baking trays.
Roll out the dough to a thickness of about 4mm and cut out shapes. This isn't an easy dough to work with - use a generous dusting of white flour on your work surface, rolling pin and dough as it will stick and try to fall apart. Just tell it who's boss and crack on.
Place the biscuits on the baking trays and bake for 12 minutes. Leave to cool on the tray, the biscuits will harden as they cool. Sprinkle with icing sugar to decorate.