reduced fat oil spread
½ cup(s), (110g)
⅓ cup(s), (120g)
1½ cup(s), (225g)
white self-raising flour
½ cup(s), (75g)
bicarbonate of soda
- Preheat oven to 160°C or 140°C fan-forced. Line 2 baking trays with baking paper.
- Using electric beaters, beat spread, sugar and treacle until light and fluffy. Add egg and beat until combined. Transfer to a large bowl.
- Sift flours, ginger, cinnamon, mixed spice and bicarbonate of soda into a medium bowl. Add flour mixture to treacle mixture and stir until just combined. Set aside for 10 minutes to firm slightly before piping.
- Spoon mixture into a piping bag fitted with a 1cm round tube. Pipe thirty-six 3cm rounds of mixture, 3cm apart, onto prepared trays. Lightly smooth tops with fingertips. Bake for 10 minutes or until puffed and golden. Set aside on trays for 2 minutes before transferring to a wire rack to cool. Serve.