I’ve seen quite a few recipes around using tapioca flour and finally my supermarket has started stocking it so I thought I’d have a go at making up some cookies with it!
These are simply divine – they’re light and crumbly and really melt in the mouth.
You will need:
1 cup Tapioca flour
1.5 cups raw Cashews
1/2 cup Coconut oil (melted)
1/4 cup Maple syrup
3 tbsp Chia seeds
Zest of 1 and 1/2 lemons
a pinch of Himalayan rock salt
For the icing:
100g unrefined Icing sugar
Zest of half a lemon
Juice of up to half a lemon
First pop the cashews in to a blender or food processor and blend until they form a fine flour. Combine the cashew flour and tapioca flour together in a large bowl. Grate the lemon zest in to the bowl and add the chia seeds and salt and mix well.
Create a well in the centre of the dry mixture and add the egg, maple syrup and coconut oil and mix really well to form a dough. You may find the mixture is a little too wet (depending on the size of your egg!) – if so add more tapioca flour until it forms a firmish dough (whilst the coconut oil is melted though it will still be quite a loose dough).
Wrap it in clingfilm and pop the dough in the fridge to chill for 20 minutes.
Pre-heat the oven to 160 C.
Place the dough between two sheets of baking parchment and roll thin (few mm thick). Use whatever shaped cutters you like and then transfer the cookies to a lined baking tray. Bake in the oven for 20 – 25 mins or until golden (check after 15 mins).
Allow to cool and then mix the icing ingredients together. Add the lemon juice a little at a time until you have a consistency that you want. Then drizzle over the biscuits. Allow to set and then enjoy with a nice cup of tea! 🙂