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These sumptuous Christmas Biscuits have all the flavours we look for in a biscuit at this time of the year. The cinnamon, ginger and nutmeg combine perfectly with the final touch of chocolate and coconut for a very tasty gluten-free vegan treat!
Vegan & Gluten-Free Spiced Christmas Biscuits
These sumptuous Christmas Biscuits have all the flavours we look for in a biscuit at this time of the year. The cinnamon, ginger and nutmeg combine perfectly with the final touch of chocolate and coconut for a very tasty gluten-free vegan treat!
- 150 g coconut oil (at room temperature)
- 100 g cane sugar
- ½ tsp sea salt
- 4 tsp cinnamon powder
- 2 tsp ginger powder
- 1 tsp nutmeg
- 2 tbsp tahini
- 4 tbsp maple syrup
- 300 g rice flour
- 100 g almond flour
- Preheat your oven to 180°C and line 2 flat baking trays with parchment paper.
- In your freestanding mixer or with electric beaters, cream together the coconut oil, cane sugar, salt, cinnamon, ginger and nutmeg until creamy and well combined. Add the tahini and maple syrup, keep mixing.
- Next, add the rice flour and almond flour little by little until it forms a dough and divide in 2.
- Spread the dough out onto a slightly floured work surface, 0.5 cm thick is ideal. Divide the dough into 2.
- Cut out different triangle or star shape sizes if you wish to make the Christmas Tree Biscuit. Otherwise, cut out any shapes and sizes you like.
- Carefully place the biscuits onto the tray and bake for 20 to 25 minutes.
- Let the biscuits cool a little and transfer on a wire rack for 5 minutes. They will keep in your biscuit box away from the light for 1 week.
