For vegan option, mix the flaxseed with water and set aside.
Pour the flour into a bowl. Stir in the ginger and bicarbonate of soda.
Add the butter/plant based spread and rub into the flour mixture.
Stir in the sugar.
Beat the egg and syrup together and add to the mixture or add flaxseed mixture.
Knead everything together to make a stiff dough.
Roll out to 0.5cm thick and cut out shapes with the biscuit cutter.
Place the biscuits onto greased baking trays spaced apart as they will spread when cooking.
Decorate with currants.
Bake for 15 minutes until golden brown at 190C/fan oven 170C/gas mark 5.
Leave on the tray for 3 minutes before moving gently to a cooling tray.
When cool they can be iced.