They do use a spread to add the fat content. My choice of spread is the Pure Sunflower Spread as it’s great for baking and frosting, but use which ever spread is suitable to your needs.

I also used a standard Unsweetened Soya Milk in the recipe, but if for any reason you can’t have Soya, any of the nut or oat based milks will work well, and may even give them a slightly richer texture.

As they have quite a high liquid contect they would also take Gluten Free Flour really well. Make sure you ‘overmix’ it to get the best texture.

This recipe will make 12 and when I made these I cored the middles and added a Morello Cherry Conserve, so when you bit through the middle there was an ooey gooey cherry centre.