400g gluten free flour (we used buckwheat)
1 tsp all spice
½ tsp cinnamon
1 tsp xanthan gum
2 tsp baking powder
50g mixed peel
50g glace cherry chopped
50g sultanas soaked in orange juice for 10 minutes
1 orange zest
50g coconut sugar
100g coconut oil
200ml rice milk
Paste for the Cross:
3 tbsp plain flour
3 tbsp water or as needed to make a thick batter
Pre-heat the oven to 180 degrees and line a baking sheet with parchment.
Place in a food processor the flour, xanthan gum, baking powder, orange zest and coconut oil and blend until the mixture resembles breadcrumbs. Add the raisins, sultanas, sugar and pulse a few times.
Add the milk and pulse again until the dough holds together.
Turn the dough out onto a floured clean surface and cut into rounds using a cookie cutter.
Place in your prepared baking tray, make the cross with the flour mixture using a piping bag and place in the oven.
Bake for 20 minutes.
Once out of the oven brush with maple syrup for the glossy looking.