These biscuits are gluten free and also refined sugar free. They are crunchy yet soft at the same time and go fabulously with a cup of tea. You can use regular flour or sugar just as you would the gluten free versions.
BISCUITS
180g butter or olivini
⅓ cup cocoa powder
½ cup coconut or muscovado sugar
⅔ cup brown rice flour or buckwheat flour
¼ cup tapioca flour or cornflour
¼ cup rice flour
1 tbsp ground flaxseed
1 cup cornflakes (gluten free if available at supermarket)
1 tsp vanilla
ICING
1.5 cups coconut icing sugar (you can whizz coconut sugar in your blender to make it into a powdered sugar, otherwise regular icing sugar will work fine.
4 Tbsp cocoa powder
3 tbsp butter or coconut oil melted
Water until desired consistency is reached.
Walnuts to top
Turn oven onto 180 degrees bake
Cream butter and sugar until creamy (if using coconut oil make sure it is at a solid state and it will help to make it cream)
Add the vanilla
Sift in the cocoa, and the other flours
Add in the flaxseed
Slowly mix in the flour and mix until combined
Add in the cornflakes
Line a baking tray with baking paper and roll the mixture into even sized balls. Flatten with a fork
Bake for around 10 minutes or until cooked.
Let them rest on the tray for a few minutes as they will be quite fragile until cooled. Cool on a rack and when cool you can ice them.
ICING
Add the icing sugar, melted coconut oil or butter, cocoa and mix well adding in 1 tbsp water at a time until it reaches a desired consistency.
Spread the icing over each cookie and top with a walnut or coconut.