These are definitely biscuits, not cookies. Super crunchy and great to dunk in tea. Ah, so British! But with the added benefit of being completely fructose free! You don’t even need a cookie cutter to make these; I don’t have one, I just used a small cup to get the round shape! No fancy equipment needed when you can improvise!
Makes around 20 biscuits
180g all purpose gluten free flour (or a mixture of 100g white rice and 80g buckwheat would work too)
1.5 tsp baking powder
1 tbsp gingerbread spice (cinnamon, coriander, star anise, ginger, nutmeg – use what you have available!)
1 tbsp cinnamon
3 tbsp rice malt syrup
5 tbsp barely melted coconut oil (not too warm)
3-4 tbsp water
What to do:
- Preheat your oven to 180 degrees C
- Mix the dry ingredients in a bowl
- Add the rice malt syrup and coconut oil, then stir. Unless you added more sweetener you will almost definitely need around 3 tbsp of water at this point. Add 1 tbsp at a time until you can roll the dough comfortably into a ball
- Leave this to cool slightly, especially if your coconut oil was liquid
- Roll out the dough between two pieces of baking paper (you might need to do this in two batches) to around 3-5mm thick, cut out the biscuit shapes, and lay them gently onto a baking tray lined with baking paper
- Bake for around 10-15 minutes, depending on the thickness, so keep a close eye on them!