Make around 20 biscuits
180g all-purpose gluten free flour (or a mixture of 100g white rice and 80g buckwheat)
1.5 tsp baking powder
1 tbs gingerbread spice (cinnamon, coriander, star anise, ginger, nutmeg)
1 tbs cinnamon
4 tbs rice malt syrup
5 tbs barely melted coconut oil (not too warm)
½ cups water
Cocofrio Hazelnut Choc Delight Ice Cream
Preheat your oven to 180 degrees C
Mix the dry ingredients in a bowl
Add the rice malt syrup and coconut oil, then stir. By now, you will almost definitely need to add a splash of water, one at a time, and keep mixing until you can roll the dough comfortably into a smooth firm ball. Keep adding the water as necessary if the dough is still crumble and falling apart.
Leave this to cool slightly, especially if your coconut oil was liquid.
Roll out the dough on the baking paper or chopping board (you might need to do this in two batches) to around 0.5-1 cm 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.