100 g plain flour
50 g sugar (vegan)
50 g vegan margerine (chilled)
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp mixed spice
1 tbs mixed peel
3 tbs Golden syrup
Sift all of the dry ingredients into a large bowl. Work the diced chilled vegan margerine
into the flour mixture until it you obtain a fine breadcrumb texture. Add the gently
warmed golden syrup and peel.
Make approx 16 - 18 marble sized ball. Place onto a well greased baking tray. Allow space
for spreading.
Bake in a preheated oven 190°C 8 - 10 mins until golden brown.
Leave to cool on a wire rack.
Tip : You can substitute Muscovado sugar for caster sugar.
50 g sugar (vegan)
50 g vegan margerine (chilled)
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp mixed spice
1 tbs mixed peel
3 tbs Golden syrup
Sift all of the dry ingredients into a large bowl. Work the diced chilled vegan margerine
into the flour mixture until it you obtain a fine breadcrumb texture. Add the gently
warmed golden syrup and peel.
Make approx 16 - 18 marble sized ball. Place onto a well greased baking tray. Allow space
for spreading.
Bake in a preheated oven 190°C 8 - 10 mins until golden brown.
Leave to cool on a wire rack.
Tip : You can substitute Muscovado sugar for caster sugar.
