Gluten Free Biscuits For Valentine's Day Recipe

Gluten free, wheat free, dairy free, soy free, nut free, egg free

Ingredients:

½ cup (45g) desiccated coconut
¾ cup (105g) sorghum flour (or rice flour if you prefer)
½ cup (60g) arrowroot starch
1 tsp xanthan 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

Method:

• 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!

Elena also used some Hopper Red 100s & 1000s and Hopper Pink Sprinkles and some Biona Pomegranate Heart Lollies.