Preheat the oven to 180C/350F/Gas 4. Line 2 baking trays with baking paper.

Put the dairy free spread, sugar and molasses in a pan over a low heat. Stir frequently as it melts until well combined.

Sift the remaining ingredients (flour, bicarbonate of soda, salt, ginger and cinnamon) into a large bowl. Mix well to distribute the spices. Pour in the contents of the pan and stir well until it forms a dough (you may need to use your hands to bring it together at the end). If it is too sticky, add a little more flour. If it is too dry you can add a little dairy free milk.

Roll out the dough in between 2 sheets of baking paper to a thickness of about ½ cm. Use a cookie cutter to cut out shapes as desired. Use a fish slice or palette knife to transfer the biscuits to the baking tray (they are quite delicate). Bring the scraps of dough back together into a ball and repeat until all the dough is used up.

Bake in the oven for 10-12 minutes. Remove from the oven when golden brown and leave to firm up and cool for a few minutes before transferring to a wire rack to finish cooling.