Preheat the oven to 190C/375F/Gas mark 5
Sift the dry ingredients into a mixing bowl and rub in the Muscovado sugar to break up any lumps. Add the margarine and rub this in well, until the mixture resembles breadcrumbs. Stir in sufficient Soya milk to bring the mixture together to a firm dough
Transfer this to a lightly floured surface, knead briefly to a smooth round and roll out until 3mm to ½ cm (1/8 to ¼ in) thick. Strew the surface with sesame seeds and run the rolling pin backwards and forwards over the dough once or twice. Use a plain 7-cm (2 ¾-in) cutter to cut out the rounds. Place on the baking trays and bake in the oven for 15 to 20 minutes or until firm to the touch. Cool on a wire rack and store in an airtight container.