200g spread (I used Pure Sunflower spread)
1 tbsp ground flaxseed
2 tbsp water
1 tsp salt
100g Vegusto No-Moo Mild Aromatic
50g Vegusto No-Moo Classic
1/2 tsp nutmeg
1 - In a small pot mix the flaxseed and the water and let it rest a bit until it gets gooey.
2 - In a big bowl mix all the ingredients together. You'll need to use your hands at some point.
3 - Let it rest in the fridge for 30-40 minutes.
4 - Using a dough roller open the dough and cut it using a small round cookie cutter.
5 - Bake it at 180C for 15 minutes or until golden brown.