Ingredients:
1 cup of White Rice Flour
1/2 cup of Tapioca Flour
1/2 cup of Corn Flour
1/8 tsp Bicarbonate of Soda
Pinch of Himalayan Salt
3/4 cup of Vegan Butter (I use the’Pure’Brand Sunflower Spread)
2 tsp Vanilla Extract
1/2 cup of Coconut Sugar
1/4 cup of Xylitol
Finely grated zest of a lemon

Method:
Sieve the flours, bicarb and salt together to blend.

Beat the ‘butter’, vanilla, coconut sugar and xylitol together until well mixed.

Add the dry ingredients until it becomes a workable dough. (If it is too sticky add some more cornflour!)

Between two layers of floured baking paper or cling film roll the dough out until it is 1/4 inch thick then cut with a cookie cutter and lay onto lined baking trays.

Place trays in the oven and bake for 15-18 mins, when they come out they are still a little squishy leave them on the baking tray for a couple of minutes before moving to a cooling rack to cool and harden fully.

Enjoy these little wonders with a nice cupper! Best served fresh but they do keep for a couple of days in an airtight tin if you can resist them for that long!