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