30'
25 BISCUITS
easy½ cup coconut oil
½ cup maple syrup
½ tsp pure vanilla extract
¼ tsp pure lemon extract
pinch of salt
1½ cups brown rice flour
½ cup TAPIOCA FLOUR
¼ cup sweet rice flour
½ tsp GUAR GUM
zest of 1 lemon
½ tbsp food grade dried lavender flowers
Preheat oven to 180°C. Line 2 cookies trays with baking paper and set them aside.
In a mixing bowl place the coconut oil, maple syrup, vanilla and lemon extracts, the salt and mix to combine.
Add the flours, one spoon at time, lemon zest and lavender flowers and with the help of a wooden spoon mix until the dough comes together.
Move the dough on the work surface and start working with your hands to make it uniform and smooth.
(If the dough is a little bit sticky add a little more flour, if it’s a little dry instead add a little more sweetener.)
When the dough is smooth and elastic, divide it into two balls so it is easier to roll out.
Place one of the two balls of dough between two sheets of baking paper and roll out the dough until it reaches a thickness of about 1cm.
Cut the dough into the shape you prefer for your cookies and then transfer them to the cookie tray.
Repeat the process with the second ball of dough.
Bake your biscuits for 14-15 minutes until the edges begin to turn golden (biscuits will harden a little within minutes of cooling, so don’t overbake).
Remove from oven and place on a cooling rack to chill.
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