Gluten-Free & Dairy-Free Christmas Biscuits

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.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 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


  1. Preheat your oven to 180°C.

    Line 2 flat baking trays with parchment paper.

  2. 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. 

  3. Add the tahini and maple syrup, keep mixing.

  4. Next, add the rice flour and almond flour little by little until it forms a dough. 

  5. If you have used half the ingredients’ quantity skip this step:

    Divide the dough into 2. 

  6. Spread the dough out onto a slightly floured work surface, 0.5 cm thick is ideal.
  7. 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.

  8. Carefully place the biscuits onto the tray and bake for 20 to 25 minutes.

  9. 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.