These Gluten-Free & Dairy-Free Christmas Biscuits have all the flavours I look for in a biscuit at this time of the year. The cinnamon, ginger and nutmeg combine perfectly with the final touch of chocolate and coconut.
The smell of the spices escaping from the oven when baking these biscuits brings some warmth and a Christmas feeling all over the house. I love the idea of an edible Christmas tree in the centre of the table.
These Gluten-Free & Dairy-Free Christmas Biscuits are fun to make and best enjoyed with a hot chocolate or a glass of Almond Baileys 😉.
I hope you try and like these Gluten-Free & Dairy-Free Christmas Biscuits, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!
This recipe will make about 30 biscuits, I have made different sizes to make a Christmas tree biscuit. You can half the quantity of each ingredients if you want a smaller batch.
- 150 gr coconut oil (at room temperature)
- 100 gr cane sugar
- ½ tsp. sea salt
- 4 tsp. cinnamon powder
- 2 tsp. ginger powder
- 1 tsp. nutmeg (freshly grated for best flavours)
- 2 tbsp. tahini
- 4 tbsp. maple syrup
- 300 gr rice flour
- 100 gr almond flour
Preheat your oven to 180°C.
Line 2 flat baking trays with parchment paper.
In your freestanding mixer or with electric beaters, cream together the coconut oil, cane sugar, salt, cinnamon, ginger and nutmeg until creamy and well combined.
Add the tahini and maple syrup, keep mixing.
Next, add the rice flour and almond flour little by little until it forms a dough.
If you have used half the ingredients’ quantity skip this step:
Divide the dough into 2.
Spread the dough out onto a slightly floured work surface, 0.5 cm thick is ideal.
Cut out different triangle or star shape sizes if you wish to make the Christmas Tree Biscuit.
Otherwise, cut out any shapes and sizes you like.
Carefully place the biscuits onto the tray and bake for 20 to 25 minutes.
Let the biscuits cool a little and transfer on a wire rack for 5 minutes. They will keep in your biscuit box away from the light for 1 week.