g rice flour (brown if you can get it)
tsp bicarbonate of soda (baking soda)
g light muscovado or other light brown sugar
g ground raw cashews (I grind mine in a nut chopper. The trick is not to grind them too much or they turn into cashew butter - you want powder)
tsp vanilla essence
Preheat your oven to 180C (350F/Gas 4) and get a good not-stick baking sheet, or lightly grease a not-so non-stick one :) Sift the flour and bicarb into a bowl then add the sugar and cashews, mixing well. Make a well in the middle, add the water and vanilla essence, then stir to a firm dough - you'll need to get your hands in at the end to bring it all together. Roll into 1-inch (2.5cm) balls - if you flour your hands first they won't get so gummed up - then gently press down with the back of a spoon - we use a perforated spoon to give a nice pattern on the biscuits. They will take 10-12 minutes in the oven. You can spice up your gluten free cookies with 1/2 tsp of ginger, or cinammon if you like. Enjoy!