Spelt Gingerbreads

Name: Spelt Gingerbreads
Prep time: 25 min
Cook time: 20 min
Yield: Serves 30
Ingredients: 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 ground ginger; 1 tsp McKenzie's Mixed Spice; 60g dairy-free butter spread, melted; 1/4 cup maple syrup; Currants, for decoration

Serves 30

Prep 25 mins

Cook 20 mins

1^1/4cups McKenzie's Wholemeal Spelt Flour 1/4 cup McKenzie's Rice Flour 1/4 tsp McKenzie's Bi-Carb Soda 1 tsp ground ginger 1 tsp McKenzie's Mixed Spice 60g dairy-free butter spread, melted 1/4 cup maple syrup Currants, for decoration

Step 1

Pre-heat oven to 160°C (140°C fan-forced). Line oven trays with baking paper. Combine flours, bi-carb soda and spices in a mixing bowl.

Step 2

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.

Step 3

Roll dough between two pieces of baking paper to ½ 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.