Put all your dry ingredients in the bowl of food processor and give them a quick mix.
Add vegan butter and golden syrup and start pulsing gently until you get a ball of nice silky dough. You might need to add a trickle of plant/nut milk of choice to help and bring dough together depending on your flour as butter and golden syrup alone should be enough.
Turn it out onto the kitchen counter, divide dough in half and shape into two flat discs. Wrap them in wrap of your choice and put in the fridge for approx. 1 hr. The longer the dough stays in the fridge the easier it will be to work with.
If you don't have food processor simply sieve your flour, baking soda, cocoa (if using) and spices into a large bowl. Add cold and cubed butter and rub it into the flour mixture with your fingers until you get breadcrumbs like consistency. Add brown sugar and golden syrup and mix them in with your hand, kneading gently until you get smooth and silky dough. Proceed further as per instructions above.
After the dough has had time to chill, take it out of the fridge and onto the floured kitchen surface. Roll it out to the thickness of pound coin and cut the shapes using the cutter of your choice. Re-roll the remaining dough and repeat until you've used up all the dough.
Bake your biscuits on the baking sheet lined with baking parchment in the oven preheated to 180C/350F/Gas Mark 4 for approx 10-12 min. They will come out f the oven slightly sof but will firm up as they cool.
Transfer baked biscuits onto cooling rack and repeat with the remaining ones. Wait for them to cool completely before icing! Enjoy!