Gingerbread Angels

Ingredients

• 1 3/4 cups gluten free flour
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp bi-carb soda
• 1/4 tsp salt
• 1/2 cup rapadura sugar
• 6 tbsp melted coconut oil
• 4 tbsp unsulphured molasses
• 1 tsp vanilla extract
• 1 organic egg

Directions

Start by preheating your oven to 175C. Whisk until well combined the gluten free flour, cinnamon, ginger, bi carb soda, salt. Next whisk in the rapadura sugar before making a well in the centre and adding the melted coconut oil and whisking to combine. Next add the molasses and whisk vigorously to combine, then finally add vanilla extract and egg and whisk again. Using your hands, bring together into a dough ball adding more flour if still to sticky. Place in fridge wrapped in greaseproof paper for 20 mins to set. Then roll in between 2 sheets of greaseproof paper until approx 0.5cm thick. Cut out your shapes, then remove excess dough and gently, using a spatula, place your biscuits on a lined baking tray and cook in batches for 8mins. Then transfer to a wire rack to cool.