Preheat the oven to gas 6 / 200C / 400F and line a baking sheet with parchment paper
Cream the margarine and sugar together until light
Mix the flour and mixed spice together
Stir into the creamed mixture with the currants
Add the saffron threads to the warm milk and stir to release the colour
Add just enough to the cookie mixture to bring together to form a soft dough, around 50ml for plain flour, the whole lot for gluten-free
Dust a work surface with flour and roll out the dough quite thinly
Use a 7 - 8 cm fluted cookie cutter to cut out rounds and place on the baking sheet. Re-roll the dough and cut more rounds until the dough is used up. I got 20 rounds from a 7"cutter, 18 from an 8" one
Bake for 8 minutes then take out of the oven, brush with some extra coconut milk and sprinkle with extra sugar and put back in the oven for 4 minutes
Let cool on a wire rack before serving
