Step 1

Preheat oven to 200°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.

Step 2

Place dairy free spread and sugar into mixing bowl and blend 1 min 30 sec/speed 4. Scrape down sides of mixing bowl with spatula.

Step 3

Add golden syrup, flour, baking powder, milk and vanilla and mix 5 sec/speed 5.

Step 4

Scrape down sides of mixing bowl with spatula and mix 5 sec/speed 5.

Step 5

Transfer onto a silicone bread mat or lightly floured work surface. Divide dough into 2 equal portions. Wrap 1 portion in plastic wrap and place into refrigerator. Roll out other portion to approx. 1 cm thickness. Using a cookie cutter (approx. 6 cm), cut out biscuits and transfer onto prepared trays, leaving enough room between biscuits to spread (approx. 3 cm).

Step 6

Gather together dough scraps, press together and re-roll to approx. 1 cm thickness. Cut out more biscuits (approx. 6 cm), to create approx. 16 biscuits.

Step 7

Brush biscuits with water, sprinkle with 100's and 1000's and bake for 7-10 minutes (200°C), until lightly golden. Transfer onto a wire rack to cool.

Step 8

Roll out remaining portion to approx. 1 cm thickness. Using a cookie cutter (approx. 6 cm), cut out biscuits and transfer onto prepared trays, leaving enough room between biscuits to spread (approx. 3 cm).

Step 9

Gather together dough scraps, press together and re-roll to approx. 1 cm thickness. Cut out more biscuits (approx. 6 cm), to create approx. 16 biscuits.

Step 10

Brush biscuits with water, sprinkle with 100s and 1000s and bake for 7-10 minutes (200°C), until lightly golden. Transfer onto a wire rack to cool. Once cooled, transfer into a sealable storage container until ready to serve.