Cinnamon Crisps

Perfect for tea!  Crispy, crunchy, sinnamon, er, cinnamon-y little delights.  Mmmm.

Cinnamon crisp cookies and tea.

Cinnamon Crisps
1/3 c. coconut oil
2/3 c. sugar (white granulated, if you are vegan make sure your sugar is too)
1/4 cup and1/4 teaspoon canned coconut milk
3/4 cup sorghum flour
1/4 cup quinoa flour
1 Tablespoon tapioca flour
1/8 teaspoon xanthan gum
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
 cinnamon sugar to sprinkle on top

Cream together:
1/3 c. coconut oil
2/3 c. sugar

1/4 teaspoon canned coconut milk

I melted the coconut oil, measured it poured it over the sugar in a bowl and let it re-solidify.  Then I used a hand mixer and creamed them together.  The texture wasn't quite right so I added 1/4 teaspoon coconut milk, 1/8 teaspoon at a time.  And set aside.

Combine
3/4 cup sorghum flour
1/4 cup quinoa flour
1 Tablespoon tapioca flour
1/8 teaspoon xanthan gum
1 teaspoon baking powder
1 1/2 teaspoon cinnamon


Add the creamed sugar coconut oil mixture to the dry ingredients and blend with a hand mixer until  crumbly, sandy texture is achieved.

Add 1/4 cup coconut milk gradually.  The mixture will still be crumbly but larger crumbles.  Knead the dough together.  If it won't hold together, add water 1/8 teaspoon at a time until it does.  (It should only take 1/8 teaspoon to 1/8 teaspoon.)

Roll out the dough between two pieces of plastic wrap or waxed paper so it is 1/8 inch thick.  Cut into rectangles or squares and place on a silicone baking sheet.  Sprinkle with cinnamon sugar and bake for 10-12 minutes, until the edges brown lightly, at 350F.

Enjoy!

Michelle