Halved from: Here
135g Rice Flour (White and Brown Blend or All Brown)
85g Brown Sugar or White Sugar
60g Natural Peanut Butter or Any Nut Butter
1 Flax Egg (1 Tbsp Flaxseed and 3 Tbsp Water) or 1 Small Egg (About 40g)
1/2 Tsp Baking Powder
Makes 15 Biscuits.
May need to chill Dough for 1/2 an Hour if using an Egg to prevent cookies from spreading too much.
1. Preheat oven to 160c (Fan) and line a baking tray with greaseproof paper.
2. Cream the Sugar and Butter together until creamy. Then beat in the Peanut Butter and the Flax Egg until fully incorporated. Finally beat in the Rice Flour and Baking Powder until a sticky and slightly firm dough has been formed.
3. Scoop 1 Tbsp worth of the dough and roll into a ball and press down gently onto the prepared tray. When all the dough has been used up bake the biscuits for 15-20 minutes or until golden and slightly firm to the touch. Let the biscuits cool on the tray for 10 minutes, they should be firm by then and then transfer to a wire-rack to cool completely.