Gluten Free Pepper Nuts (Paleo)

paleo | grain free | gluten free

Quantity : approx. 24 biscuits

INGREDIENTS:

• 135g Ruut cassava flour
• 25 g ground almonds or walnuts
• ¼ tsp baking soda
• ¼ tsp ground ginger
• ¼ tsp ground cinnamon
• ¼ tsp ground allspice
• 1/8 tsp salt
• 1/8 tsp ground cardamom
• 1/8 tsp ground white pepper
• 1/8 tsp ground nutmeg
• 1/8 tsp ground star anise
• 1/8 tsp ground clove
• 90 grams of butter
• 70 grams of honey
• 15 g coconut blossom sugar
• 1 egg

glaze

• 25g melted butter
• 35 grams of honey
• 15 grams of water
• 50 g arrowroot starch

PREPARATION:

Tip :) Only use a kitchen scale for our recipes or to weigh the flour.

1. In a medium bowl, mix flour, ground almonds or walnuts, and spices. Put aside.
2. Melt butter in a saucepan over medium heat. Remove from the stove and let cool for about five minutes. Add honey and sugar and mix until smooth. Then add the egg.
3. Mix both masses together well.
4. Chill the covered dough for at least 4 hours (it will keep in the refrigerator for up to a week).
5. Preheat the oven to 180°C.
6. Form the cooled dough into small balls (diameter approx. 2.5 cm) and place on a baking tray lined with baking paper.
7. Bake cookies for 9 to 11 minutes or until slightly risen and lightly browned. It's okay if there are cracks on the surface.
8. Let the cookies cool on the baking sheet for a few minutes. Then let cool completely on a wire rack.

glaze

1. For the glaze, whisk together the butter, honey, and water in a small bowl until smooth. Slowly mix the whole thing in arrowroot starch until smooth.
2. Pour the icing over the cookies, or brush a little icing over each cookie and allow the uncured icing to flow down the edges of the cookies.
3. If the glaze sits longer, it will thicken a bit. Then simply stir in a quarter teaspoon of water and repeat if necessary. This preserves the viscous consistency of the glaze.