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!
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.