Vegan Easter cookies

Ingredients

For cookies

• 1½ cups whole wheat flour.
• ½ cup arrowroot flour.
• ¼ tsp sea salt.
• 1 tsp baking powder.
• 1 tsp grated organic orange rind.
• 2 tbsp sunflower oil.
• ½ tsp almond extract.

For topping

• ⅓ cup rice syrup.
• sesame seeds, poppies seeds, coconut, pumpkin seeds, raisins, currants, dried cranberries, walnuts, almonds, peanuts or grain sweetened chocolate chips for decoration.

Method

For cookies

1. Preheat oven to 177 C/350 F.
2. With a whisk, mix dry ingredients in a big bowl. Add wet ingredients and mix together until smooth.
3. Form into a ball and roll dough flat and thin on a floured surface or between two pieces of parchment paper. Cut out oval shapes with a cookie cutter (or squeeze a small round plastic container and press out oval shapes). Place on a cookie sheet and bake for 8 minutes or until golden.

For topping

1. Heat ½ cup rice syrup in a pan on low heat until bubbling, turn off heat and spoon ½ tsp onto each cookie, smoothing over surface. Press decorations into hot rice syrup. let cool and enjoy.
2. Use sesame seeds, poppies seeds, coconut, pumpkin seeds, raisins, currants, dried cranberries, walnuts, almonds, peanuts or grain sweetened chocolate chips to decorate by pressing them into the hot rice syrup.
3. Let cool and enjoy.

Makes about 24 cookies.