Ginger Coconut Rice Cookies

To continue with the range of gluten free and soy free rice cookies, this is the variation with coconut and ginger.

Ingredients 

o   125 gr. plant based butter

o   80 gr. white caster sugar

o   150 gr. glutinous rice flour

  o   about 1 tablespoon almond milk 

o   60 gr. shredded coconut, lightly toasted 

o   6-8 balls of stem ginger (candied ginger balls), chopped finely

o   1 tablespoon of ginger syrup (from the jar of the stem ginger)

 Directions

o   Mix the ingredients for the cookies to a dough, if it is to dry add a few drops of sunflower oil and water. Cover the dough with foil and cool in the fridge for about 30 minutes.

o   Preheat the oven to 175°C.

o   Line two big baking trays

o   Roll out the dough into a slice of about 0,5 cm thick

o   Use a glass of 7,5 cm (or if you have cookie moulds) to cut out the cookies and place them carefully on a baking tray

o   Bake in about 15-20 minutes

o   Let them cool