These delicious biscuits are highly spiced and originate from Denmark. I have adapted the recipe to make it slightly easier and to get rid of the butter and double cream so Master Shoestring can enjoy some ! As I write I still have a half a tin left but I think when school finishes today they will all get eaten !
200g vegan margarine
200g caster sugar
425g self-raising flour (or plain plus 2 tsps baking powder)
75ml vegan milk (or the other sort if you are not dairy-free)
1/2 tsp ground white pepper
1tsp mixed spice
2 tsp ground cinnamon
1tsp ground cardamom
1/2tsp ground ginger
1/2tsp ground cloves
Cream the margarine and sugar together until fluffy, then add all the other ingredients. Mix to a stiff dough, cover and leave in the fridge for 1/2 hour.
Pinch a teaspoons worth off the dough and roll into a small ball. Place on greased proof paper lined baking sheet or baking parchment. Preheat oven to 200C or 180C if fan assisted. Cook for 8-10 minutes or until golden brown. If you have used greaseproof paper you must take them off whilst still soft or else they will stick. Leave to cool and they will become nice and crispy. Enjoy !