An old favourite when I was a kid so I thought our daughter would like them too. This is a tried and true recipe too, from Tui Flower in The Great New Zealand Cookbook (PQ Blackwell, 2014). I added some currants to my version.
Makes around 16
100g butter
1/3 c brown sugar
1/4 c rice milk
1 1/4 c flour (I used spelt)
3 tsp baking powder
1 c bran flakes
1/2 c currants
Preheat oven to 180C. Line a baking tray with baking paper.
In a bowl cream butter and sugar until light and fluffy. Sift in flour, baking powder and mix well. Mix in milk and bran and add currants. Chill mixture in fridge for about 30 mins. Roll into walnut-size balls and flatten slightly on the baking sheet. Bake for 12-15 mins, rotating the tray at 7 minutes, watching carefully so they don't burn around the edges.
Perfect with a cuppa.
I reckon you can easily make these vegan using coconut oil and rice malt syrup instead of butter and sugar. I'll let you know how I go.