Preparation time: 15 minutes
Cooking time: 15 minutes
1 1⁄4 cups McKenzie's Wholemeal Spelt Flour
1⁄4 cup McKenzie's Rice Flour
1⁄4 tsp McKenzie's Bi-Carb Soda
1 tsp McKenzie's Ground Ginger
1 tsp McKenzie's Mixed Spice
60g dairy-free butter spread, melted
1⁄4 cup maple syrup
Currants, for decoration
1. Pre-heat oven to 160°C (140°C fan-forced). Line oven trays with baking paper.
2. Combine flours, bi-carb soda and spices in a mixing bowl.
3. Whisk together in a separate bowl the spread and maple syrup. Add to dry ingredients. Mix until just combined. You will need to bring together with your hands. Pat into a smooth dough, cover and refrigerate for 30 minutes.
4. Roll dough between two pieces of baking paper to 1⁄2 cm thickness. Cut out shapes and place onto trays. Press in currants for buttons and bake for 15 minutes. Allow to cool on the tray for 5 minutes before removing to a wire rack to cool completely.