Dried Anchovy Biscuits - Refrigerator Cookies
Ingredients:
2 cups brown rice flour
4 cups rolled oats
4 teaspoons baking powder
1/2 cup dried anchovies, crumbled
4 tablespoons canola oil
1/2 cup filtered water
2 tablespoons tomato paste
1.) Preheat oven to 325o F. 
2.) Measure all the dry ingredients into a mixing bowl and whisk until blended together. Add the crumbled anchovies and oil, mixing until crumbly.
3.) In a glass measuring cup mix the water and tomato paste, stirring until blended together. Make a well in the center of the dry ingredients and add the water mixture. Mix for a few minutes until the ingredients are just combined.
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 at least one hour.
5.) When ready to make biscuits, slice the log into 1/8 inch thick biscuits and place on a parchment lined cookie sheet. Bake for 12-15 minutes or until the biscuits are no longer moist. 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.