Vegan Digestive Biscuits

Makes 24:
All-purpose flour (50g)
Whole wheat flour (180g)
Bak­ing pow­der (1 tsp)
Non-hydrogenated margarine (110g - at room tem­per­a­ture)
Muscovado sugar (75g)
Rice drink (60 ml - cold)

1) Pre­heat your oven to 350F/175C.
2) Mea­sure the flour and bak­ing pow­der into a mix­ing bowl. With your fin­ger­tips, rub the margarine into the flour mix­ture. Toss in the sugar and enough milk to make a stiff dough.
3) Knead this mix­ture on a floured sur­face until smooth and cut into any desired shape.
4) Place on greased cook­ie sheets, prick even­ly with a fork, and bake until pale gold, between 15 and 20 min­utes.