My eldest came back from nursery with a biscuit and I knew there would be trouble. His 18 month old sister doesn’t take kindly to not having the exact same thing that he has, no matter what it is.

To avoid toddler Armageddon, I stalled him from tucking into it while I looked around for some recipes. I found this on the Healthy Chef site and a more traditional (sugar filled) recipe on the BBC food website. As usual I tinkered about and made a bit of a combination of the two. I used rapadura sugar, a non refined sugar (full to the brim of vitamins and minerals that are usually stripped from white sugar) and coconut oil instead of butter and refined sugars. We were all pleased with the result and scoffed several throughout the day.

350g gluten-free flour
1/2 tsp xantham gum
2 tsp ground ginger
1tsp cinnamon
1 tsp bicarbonate of soda
1 egg
100g rapadura sugar
80g coconut oil melted and cooled
2tbsp maple syrup
1 tsp vanilla extract

GM 4/ 180C/ 350F
Line 2 baking trays with making parchment.
Sift the flour and ground spices place in good processor
Pulse and drizzle the cooled coconut oil into the dry ingredients
Beat the egg with the vanilla extract and maple syrup
Drizzle the egg mixture into the dry ingredients. The mixture should come together if not drizzle in a small amount of water. Be really careful doing this you don’t want a sticky mix.
Tip the mix onto a board and knead until smooth.
You should leave to chill in the fridge for 15 mins – I didn’t.
When you’re ready roll out to around 0.5 cm or 1/4 inch thick.
Bake for about 15 – 20 mins