These are a party favourite all year in our house and just the job for Christmas. A proper crunch and lots of christmas spice without and of the gunk or junk.
- 1/2 Cup unsalted butter (or coconut oil)
- 1/2 Cup Coconut Sugar
- 3 tbsp Rice Syrup
- 1 Cup (GF) Flour
- 1 Cup Rice Flour
- 1 tsp Baking Powder
- 1 tsp ground ginger
- 1/4 tsp Allspice
- 1 tsp ground cinnamon
- Large Pinch Maldon salt (sea salt)
Melt the butter gently in a small pan, adding the coconut sugar and rice syrup and mix well.
Sift together the flours and spices with the baking powder into a large mixing bowl.
Pour the melted butter mixture into the flours and stir with a wooden spoon until everything is well combined and no dry ingredients are showing. Form a ball and wrap in cling film and place in the fridge for about an hour until firm.
Using a floured surface – or cling film underneath and over the pastry – roll out to an even 3/4 mm. Use cookie cutters and a cake slice to carefully slide the cookies onto a lined baking sheet.
Bake at 170 for 8-10min depending on thickness, until golden brown. Leave to cool on tray before transferring to a wire rack.