¾ cup all-purpose gluten free flour
½ tsp XANTHAN GUM
3 tbsp CORN FLOUR
¼ cup unsweetened cocoa powder
½ cup maple syrup
Pinch of salt
8 tbsp coconut oil
Preheat oven to 160°C. Line a baking tray with baking paper and set it aside.
In a large bowl, place the flour, xanthan gum, corn flour, cocoa powder, icing sugar and salt, and whisk to combine well.
Add the coconut oil, and stir to combine until the dough (crumbly at first) has begun to darken in colour.
Move the dough onto a work surface and with your hands, work it until it comes together and becomes smooth.
Place the 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.
Bake your biscuits 8-10 minutes, depending upon size.
Remove from oven and place on a cooling rack to chill.