Belgian Speculaas Biscuits

Ingredients

• 120g brown-rice flour
• 50g spelt flour
• 30g tapioca flour
• 50g blanched almond meal
• 150g coconut sugar
• ¼ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cardamom
• ½ tsp ground cloves
• 125g fridge-cold ghee or butter, chopped into cubes

Method

• Add the flours, almond meal, tapioca flour, coconut sugar, baking powder and all the spices into a bowl. Mix until combined and then sieve into another bowl to make sure there are no lumps and all of the ingredients are mixed together well.
• Add the butter cubes to the flour mixture and rub in. Continue this process until the mixture forms a smooth dough, approx. 5-10 mins.
• Preheat your oven to 180°C. Line a baking tray with baking paper.
• Take a small amount of the dough, dust the wooden mould with brown-rice flour and press the dough into the mould. Remove from the mould, trim the edges and place the biscuit on the baking tray. If you do not have a wooden mould, simply roll the dough into a ball, place onto the tray and press down into a circle. Continue this process with the remaining dough.
• Place the baking tray into the fridge for 30 mins to allow the biscuits to firm up so they hold their shape when baked. This step is important, as if you do not allow the dough to firm up in the fridge you will lose the shape the mould has left in your dough.
• Bake in the oven for 20 mins until golden brown. Allow to cool for 20 mins before removing from the tray to serve.