100g Pure margarine or other dairy free
70g urid lentil flour
65g tapioca flour
65g ground almonds
½ tsp cinnamon
1 tsp cinnamon (or more to taste)
3 tsp sugar
Rub fat into flours, mix in sugar and half teaspoon of cinnamon.
Squidge together to make dough. Don’t worry about over-mixing, you wont make it tough.
Roll out dough. Sprinkle cinnamon and sugar onto dough and roll up into a sausage. Cut slices from this sausage, lay on baking sheet and press lightly with fingers until you get flattish cookie.
Bake for 10-12 minutes at 170C.
These cookies are crisp on the edges and chewy on the swirl. Vary the quantities and type of spice in the swirl to suit your taste.