It's Valentine's Day next week and a great time to not only remind your partner that you love them, but your kids as well. These gluten free biscuits are really simple to make and if you cut them out with a heart cookie cutter they'll look fantastic.
Here are a few tips to get perfect biscuits every time:
Don't roll them too thin - they need to be thick!
The coconut oil needs to be solid for them to work - pop it the fridge or freezer to solidify if it's liquid
Use a hot oven so they set quickly and don't spread
Don't pop them on a hot oven tray if you are cooking a couple of batches - the tray needs to be cool or they might spread
½ cup (45g) desiccated coconut ¾ cup (105g) sorghum flour (or rice flour if you prefer) ½ cup (60g) arrowroot starch 1 tspxanthan gum (orguar gum) ⅔ cup (100g) coconut sugar orrapadura sugar (or sweetener of choice) 1 tsp vanilla extract pinch of salt ¼ cup (55g)coconut oil, solid (place in freezer for a few minutes if not solid) 3 tbsps (60mls) cold water
Pre-heat oven to 190° C
Line a tray with baking paper
Grind together all dry ingredients in a food processor (if using a Thermomix grind on speed 9 for 10 secs)
Add solid coconut oil and blitz for a few seconds until it resembles breadcrumbs (if using a Thermomix mix on speed 5 for 5 secs)
Add cold water and vanilla extract and mix again until thoroughly combined and nice and smooth (if using a Thermomix combine on speed 5 for 5 secs, scrape down and repeat if necessary)
Pop in the fridge wrapped in cling wrap for approx 20 - 30 minutes
Roll between two sheets on baking paper and cut with cookie cutters
Carefully place on over tray - use an egg slide to carefully lift if you need to
Bake for approximately 12 - 14 minutes until cooked
Leave to cool on the tray for 5 minutes and move to a wire rack to finish cooling off
My daughter Elena decorated mine for me with pure icing sugar mixed with water and Hopper food colour in red. Didn't she do a good job? :-) You could also use dairy free chocolate to decorate!