- 1 cup gluten free flour blend (of your choice)
- 1 cup almond flour (almond meal)
- 1/2 cup brown sugar
- one handful of sultanas
- 6 eggs worth of egg replacer
- 1 tbsp tofu sour cream
- 1 tbsp virgin coconut oil
- OPTIONAL: 1/8 of a litre of Baileys (yes, the alcohol!)
- 1/4 cup of fresh squeezed orange or lemon zest
- 1 tsp vanilla bean powder
- 1/2 tsp cinnamon
- 1 tsp saffron
- 1/8 tsp nutmeg
- dash of salt
Start with the egg replacer; Mix six eggs worth with water (instructions vary depending on the brand, so be sure to check the back of the packaging!). Set aside. Now mix all the dry ingredients in a large bowl. Now mix all the wet ingredients together, except the orange or lemon zest. We want to hold on to it for when we pop the biscuits in the oven… once you mix the wet with the dry ingredients you can use your hands to knead the dough. You may need more flour to make the dough firm, so add flour as needed! Make a ball of dough and wrap it in clear foil and place it in the fridge for at least 30 minutes — to allow it to become firm.
Preheat the oven to 350 F. Spread the dough fairly thick, and scoop out round circles with a cookie cutter. Once you are done and have placed them onto a rack, drizzle some orange or lemon zest on top and bake them for 10 minutes. Let cool.
These cookies make excellent dinner companions as a small carb, thanks to their hearty flavor and hints of saffron. They also taste great with tea or coffee, or whenever really! Enjoy!