These are quite interesting, from Erin McKenna's Bread & Butter (Clarkson Potter, 2015). She of BabyCakes fame. She's done a whole lotta experimenting with her gluten-free, vegan recipes and is quite firm on using her certain favourite brands of flour and other ingreds, which of course we can't get here in New Zealand. But I get the gist of her style. Note: xanthan gum needs to be used sparingly, too much and it all becomes too gummy!
1 1/2 c gluten-free flour (Erin prefers Bob's Red Mill)
1/2 c brown rice flour
1/2 c icing sugar (she uses 1 c)
1 Tbs grated lemon zest
1 1/2 tsp salt
1 tsp xanthan gum
3/4 c melted coconut oil
1/4 c rice malt syrup
1/2 c unsweetened applesauce
2 Tbs vanilla extract
1 tsp lemon extract (didn't have so I used lemon juice)
1/2 c caster sugar, for rolling
Combine all the dry ingreds in a food processor. Slowly add the oil and pulse until the dough becomes sandy. Add the remaining wet ingreds and process until the dough comes completely together and forms a ball. If the dough is too wet add more rice flour 1 Tbs at a time.
Roll dough into a long long about 3cm wide, wrap in cling film and refrigerate for an hour or so until firm.
Preheat the oven to 175C. Line a baking sheet with baking paper.
Spread the caster sugar over a piece of baking paper. Unwrap the dough and roll it in the sugar to coat the edge. Slice the log into 1/4 inch slices and place onto the baking sheet. In retrospect I would make them even thinner so the cookies are even more crispy.
Bake for about 14 mins, rotating the sheet after 7 mins, until the cookies are golden. Cool on the baking sheet for a few mins before transferring to a wire rack.