• 200 g self-raising flour
• ¼ Teaspoon baking soda (bicarbonate)
• ½ Teaspoon ground cinnamon (or use 1 teaspoon for a stronger flavour)
• ⅛ Teaspoon xanthan gum (helps to prevent cracking, be careful not to use too much)
• 115 g caster sugar
• 75 g Vegan margarine, melted after measuring
• 250 ml soy milk
• 2 Teaspoons vanilla extract
• ½ Teaspoon apple cider vinegar (sub white vinegar or lemon juice)

For the icing:

• 120 g vegan margarine
• 125 g smooth Biscoff spread
• 250 g icing/powdered sugar
• 2 Tablespoons soy milk

To top:

• 1 Biscoff biscuit, crushed into crumbs