Ginger and Treacle Biscuits

12 oz self raising flour 

1/2 teaspoon bicarbonate of soda

3 teaspoons ginger

4 oz sunflower spread

4 oz dark brown sugar

3 table spoons treacle

5 table spoons soya milk

Mix the flour, ginger and bicarbonate of soda.

Rub the sunflower spread and flour mixture it resembles fine breadcrumbs.

Mix in the dark brown sugar breaking up any lumps.

Add the treacle and milk and mix with a spoon until all the liquid is absorbed, knead by hand briefly.

Roll out to a thickness of half a centimetre 

Cut out

Bake for 8-10 min in a hot oven (200C)

Chocolate and Basil Shortbread

 Weigh out: 

 4 oz of flour

1oz ground almonds

2 oz dark Muscavado sugar

1 oz cocoa

4 oz Sunflower spread

a handful of chopped fresh basil

 Rub the sunflower spread into the dry ingrediants

Add a little water to bind the mixture

Roll out and cut out into shapes

Bake in a a hot oven for 14-16 minutes

Rose Petal Shortbread

 250g flour

175g sunflower spread

75g icing sugar

5g edible dried red rose petals

Place the flour, sunflower spread, icing sugar and rose petals and rose water in a food processor and combine by gently pulsing the mixture until it starts to form a dough, do not over work it.

Roll the dough out until it is about a 1/3 of a cm thick and cut shapes out.

Bake in a hot oven for 10 minutes

While the biscuits are cooling melt some dark cooking chocolate by heating for 2 minutes in the microwave.

Decorate the biscuits with the melted chocolte and sprinkle rose petals and crushed pistachios over them.