makes 24 cookies

• 130g solid coconut oil
• 6 tbsp golden syrup
• 300g rice flour
• 1 tsp xanthum gum
• 1/2 tsp vanilla extract
• 3 tsp ground ginger
• 1/4 tsp nutmeg
• pinch of salt
• 1-2 tbsp rice milk

1. Preheat oven to 180°C
2. Whisk the solid coconut oil in a stand mixer until it’s light and fluffy
3. Add the golden syrup, vanilla extract and spices to the mix and continue to whisk 
4. Mix in the rice flour using a wooden spoon and then add a little rice milk and mix with your hands to form the perfect dough
5. Split the dough in half and roll out the first half on a floured board 
6. Using pastry cutter, cut out shapes from the dough and place on a baking sheet lined with baking parchment. The cookies won’t spread so you can place them fairly close together on the sheet 
7. Continue rolling out and cutting until the whole dough is used up 
8. Place in the oven for 10-12 minutes until they just start to darken at the edges. It will start to harden once it starts to cool, so be careful not to overbake 
9. Leave to cool and enjoy!