Spicy Biscuits

These are particularly well-suited to Christmas, but good all year round. Especially if you have fun shaped biscuit cutters!

110g soya margarine

140g caster sugar

1 tbsp soy milk (water would do too if you don't have soy milk handy)

250g plain flour (a gluten-free blend works just as well)

1 level tbsp soy flour

1 tsp mixed spice

1 tsp cinnamon

1. Cream margarine and sugar together

2. Beat in the soy milk or water

3. Sift together the plain flour, soy flour, cinnamon and mixed spice and gradually stir in to the margarine and sugar mixture

4.Knead the dough well

5. Roll out onto a floured surface, cut into shapes with biscuit cutters, lay out on a greased baking tray and bake at 180°C for about 15 minutes until golden

Chocolate Muffins

(makes 6)

These are vegan (although be careful about what margarine and chocolate you use), and I reckon wheat-free would work too, although I've not yet had time to try. Will hopefully be able to update soon on that score...

125g plain chocolate
50g light brown sugar
25g margarine
125ml soy milk
1/2 tsp vanilla essence
1 tbsp soy flour
150g self-raising flour
1/2 tsp baking powder
pinch of salt

1. Separate out 50g of the plain chocolate and melt in a large glass bowl, over a saucepan of boiling water

2. Add the margarine to the melting chocolate and stir until all melted and combined

3. Stir in the sugar, then gradually mix in the soy milk and vanilla essence

4. Sift in the self-raising flour, soy flour, baking powder and salt, and fold together

5. Chop the remaining 75g plain chocolate and fold in

6. Separate into 6 muffin cases and bake at 200°C for 20-25 minutes