Vanilla cookies

1 Put the spread, oil, sugar, golden syrup and vanilla extract in a large bowl and beat with an electric mixer until combined. Add the remaining ingredients to the bowl and beat together with a wooden spoon.

2 Shape the dough into a ball with your hands, then put it on a large square of clingfilm. Roll the dough into a log shape about 22cm long and wrap tightly, then chill for at least 2 hr or overnight, or freeze (defrost to use).

3 When ready to bake, heat the oven to 190ºC/fan 170°C/gas 5 and line 2 baking sheets with baking paper. Unwrap the dough, then slice with a sharp knife into 16 rounds. Put the rounds on the baking sheets, flattening them slightly as you go – you want the cookies to be about 5–6cm in diameter. Bake for 15–20 min until golden brown and firm to touch.

4 Remove the cookies from the oven and leave to cool for 5 min, then transfer to a wire rack to cool completely.