Speculoos

Speculoos

1. Preheat the oven to 150 degrees
2. Mix the rice flour, almond flour, gingerbread spices, baking powder and salt in a bowl. Stir well.
3. Melt the coconut oil until soft. Add the coconut blossom sugar and almond milk and mix well. Then carefully add the flour mix and knead into a smooth dough (see photo below). Is your dough really too wet? Then add some flour.
4. Cover a baking sheet with baking paper.
5. Sprinkle some rice flour in a gingerbread board. Roll out the dough until it is flat and place it over the gingerbread board. Press with a flat hand. Do not press too hard in the corners, because then you will no longer get the dough out of the gingerbread shape.
6. Then cut the excess dough horizontally with a sharp knife. Turn the mold, with the open side down, and gently hit the gingerbread board until your cookie comes out. Carefully help with a teaspoon of the dough from the board, but make sure you do not damage the gingerbread.
7. Fry the gingerbreads for 20-25 minutes and let cool well.