Vickys Traditional Easter Cookies GF DF EF SF NF

Preheat the oven to gas 6 / 200C / 400F and line a baking sheet with parchment paper

Cream the margarine and sugar together until light

Mix the flour and mixed spice together

Stir into the creamed mixture with the currants

Add the saffron threads to the warm milk and stir to release the colour

Add just enough to the cookie mixture to bring together to form a soft dough, around 50ml for plain flour, the whole lot for gluten-free

Dust a work surface with flour and roll out the dough quite thinly

Use a 7 – 8 cm fluted cookie cutter to cut out rounds and place on the baking sheet. Re-roll the dough and cut more rounds until the dough is used up. I got 20 rounds from a 7″cutter, 18 from an 8″ one

Bake for 8 minutes then take out of the oven, brush with some extra coconut milk and sprinkle with extra sugar and put back in the oven for 4 minutes

Let cool on a wire rack before serving