Almond and Ginger Biscuits - Refrigerator Cookies
Ingredients:
4 cups rice flour
1 cup rolled oats
4 teaspoons baking powder
2 teaspoons ground ginger
4 teaspoons crystallized ginger
1 cup ground almonds (or almond butter)
2 tablespoons canola oil
1/2 cup filtered water
1.) Preheat oven to 325o F.
2.) Measure all of the dry ingredients including crystallized ginger and almonds into a mixing bowl and stir until combined.
3.) Make a well in the center of the dry ingredients and add the canola oil. Mix on medium speed until the mixture is crumbly. Add the water all at one time and stir until a dough forms. (If you are using almond butter, combine it with water before adding to the flour mixture.
4.) Turn the dough out on to a lightly floured surface and shape into a log, around 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for one hour.
5.) When ready to make biscuits, 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 dry and firm to the touch. Turn the oven off and leave the biscuits in for another 20-30 minutes. Remove from the oven and cool them on a baking rack. Store biscuits in an airtight container.