Ingredients
- 1 cup white plain flour
- ¼ cup wholemeal plain flour
- ¼ cup polenta
- 2 tablespoons cocoa powder
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- ½ teaspoon ginger
- ¼ teaspoon baking soda
- 2 tablespoons monounsaturated spread
- 1 egg, lightly beaten
Method
- Heat oven to 170°C. Line 2 baking trays with baking paper
- Place flours, polenta, cocoa, sugar, spices and baking soda into a food processor, process until mix resembles fine crumbs
- Add egg and 2½ tablespoons cold water, process until dough just sticks together (don’t worry if the dough still looks very crumbly at this stage)
- Turn onto a lightly floured surface, knead gently into a ball. The dough should come together well and be very easy to work with
- Divide dough into two balls. Roll out each portion thinly on a lightly floured work surface – about
- 2-3mm thick. Cut out shapes using 6-8cm cutters, place on baking trays and bake for 10-12 minutes or until just crisp.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 368kJ | 1384kJ |
| Protin | 2.0g | 7.7g |
| Total fat | 1.8g | 6.9g |
| Saturated fat | 0.5g | 1.9g |
| Carbohydrate | 15.4g | 57.9g |
| Sugars | 5.2g | 19.8g |
| Dietary Fibre | 0.9g | 3.6g |
| Sodium | 37mg | 138mg |
