Step 1

Start by mixing the flour, sugar and salt together in a bowl. Add the cold vegetable shortening or softened coconut oil and rub it in using your fingertips until it is mostly combined but there are still a few small lumps of fat.

Step 2

Gradually stir in a little bit of cold water until it comes together into a dough.

Step 3

Roll the dough out on a lightly floured surface to a rectangle about 40 x 26 cm / 16 x 10.5 in (there's no need to be too strict however). The dough should be rolled out straight away - don't refrigerate it first or it will be difficult to work with and likely to crack.

Step 4

Spread the room temperature softened vegan butter/dairy free margarine over the dough, going right up to the edges. I find it easiest to do this by hand.

Step 5

Mix together the caster sugar and cinnamon then sprinkle it evenly all over the butter. Press it into the butter gently.

Step 6

Roll the dough up tightly from one of the long edges. If it cracks at all just pinch it back together with your fingers. Use a dab of water to seal the edge of the roll.

Step 7

Use a sharp knife to slice the roll into 5 mm / 1/4 inch slices. Gently press them back into a circular shape using your fingers if the rounds are distorted at all.

Step 8

Line two baking sheets with baking parchment and place the slices on them well spaced apart.

Step 9

Pop the trays in the freezer for 20 minutes while you preheat the oven to 190C/375F/gas mark 5.

Step 10

Bake the biscuits for 10-15 minutes until golden then carefully transfer them to a wire rack to cool completely. They will crisp up as they cool.

Step 11

Once cool, store in an airtight container for up to two weeks.