An Easter cookie, traditionally baked on Easter Sunday and gifted to a friend. The saffron is mainly for colour and can be left o…more
Ingredients
18 servings
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100 g gold foil-wrapped Stork margarine
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75 g caster sugar /superfine
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200 g gluten-free / plain flour
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1 tsp mixed spice for baking – see my homemade recipe mix
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50 g currants
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50-60 ml coconut milk, warmed
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pinch saffron threads (optional for colour)
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extra milk and sugar for glazing
Steps
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Preheat the oven to gas 6 / 200C / 400F and line a baking sheet with parchment paper
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Add the saffron threads to the warm milk and stir to release the colour