Preheat your oven to 180degrees/160 fan.

Grease a large baking sheet

Mix together the flour & bicarbonate of soda together.

In a separate bowl cream together the margarine, sugar, golden syrup and vanilla extract.

Gradually add the dry flour mix to the butter/sugar mix (initially using a spoon but as it comes together to a more dough like consistency, get your hands involved!

Using your hands form the dough into a large ball, wrap in cling film and place it in the fridge for a minimum of 30 minutes. (Longer is great, but no worries either way!)

Once your dough has been chilled remove it from the fridge.

Get a little gluten free flour and spread if over your surface and roll out the dough.

Roll out to around just under half a cm (it doesn't need to be exact, I have no idea how thick mine were if I'm honest!!)

Using a cookie cutter cut out as many shapes as you can, remember to re-roll the spare dough (any size cutter you fancy, we made quite large ones, but that means less biscuits!)

Using a small cutter or a sharp knife, cut out a shape in the centre of half the cookies for your filling to peek through.

Place the biscuits on the greased baking sheet and put in the preheated oven for around 8-10 minutes. (Don't allow them to brown too much!)

Once cooked remove from the oven and allow to cool initially on the baking sheet before moving onto a cooling rack.

Once completely cool spread your filling over whole biscuits, make sure there is a little more in the centre.

Place the biscuit with the cut out centre on top and gently press down so the filling can be seen.

If you fancy you can sprinkle with icing sugar.

Serve with a cuppa & enjoy!