Speculoos Cookies

• 1 cup brown rice flour + more to sprinkle
• 1/2 cup tapioca
• 1 teaspoon baking soda
• 2 teaspoons speculoos spice (or 5 Spice, Mixed Spice, Pumpkin Pie Spice).
• 1/2 cup dark muscovado sugar
• 6 tablespoons olive oil (or other oil)
• 5 tablespoons almond milk

1. In a medium bowl mix flour, baking soda, salt and spices.
2. Cream oil and sugar for 5 minutes or until light and fluffy. If necessary, use a fork to better incorporate the sticky sugar lumps. Beat in half the flour mixture and the milk. Add remaining flour and mix to make a light dough (approx. 10 minutes).
3. Set aside in the fridge for 4 to 5 hours or overnight to allow the spices to permeate the dough and add extra flavor.
4. Preheat the oven to 200u0b0C/400u0b0F and line a small baking sheet with parchment paper.
5. Sprinkle the speculoos molds lightly with flour. Insert dough into the molds, press firmly and gently roll over using a rolling pin. Trim excess dough horizontally with a knife. Gently remove dough out of mold with fingertips and onto the baking sheet. This is a slow and delicate process but totally worth it. If you don't have speculoos molds, simply spread the dough and cut it with cookie cutters.
6. Reduce the oven temperature to 180u0b0C/350aF and bake each batch at a time for 15-20 minutes, depending on the size of the mold you use.
7. Let the cookies cool on the tray for 10 minutes before eating or storing in an airtight container (cookies will keep for up to 1 week).

brown rice flour , tapioca, baking soda, speculoos spice, muscovado sugar, olive oil, almond milk

Taken from food52.com/recipes/32480-speculoos-cookies (may not work)