Almond and Coconut Biscuits - Refrigerator Cookies
Ingredients:
4 cups rice flour
1 cup rolled oats
4 teaspoons baking powder
2 teaspoons ground ginger
1/2 cup unsweetened coconut, chopped and toasted
4 tablespoons canola oil
1/2 cup filtered water
1.) Preheat oven to 325o F.
2.) Measure all the dry ingredients into a mixing bowl and whisk until blended together. Add the toasted coconut and almonds and continue to mix. Make a well in the center of the dry ingredients and add the canola oil. Mix until crumbly before adding the water and making a dough.
3.) Turn the dough out on to a lightly floured surface and shape into a log, about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for one hour.
4.) When ready, slice the log into 1/8 inch thick biscuits and place on a parchment paper-lined cookie sheet. Bake for 12-15 minutes or until the biscuits are firm and dry. Turn the oven off and leave the biscuits in for another 20-30 minutes. Remove from the oven and allow to cool on a baking rack. Store biscuits in a cookie container.