With Christmas approaching, I am starting to make our traditional biscuits. There is a catch however, my grandson, Leonardo can not have gluten or dairy. A little tricky, when I think of all the delicious butter that goes into Spekulatius and Birichini.
So here is my alternative, which is also very delicious.
I want to make advent calendars for my four grandchildren and today is the first of the advent, so I better hurry. I decided to make eatable calendars this year!

With this amount of dough you can make about 50 biscuits

• pre heat oven 180˚
• 120 gr buckwheat flour
• 80 gr brown rice flour
• 100 gr ground almonds
• 80 gr coconut sugar
• 80 gr coconut butter, softened
• 2 organic eggs
• 1 teaspoon ground cinnamon
• half a teaspoon of ground ginger and cloves
• a pinch of salt
• mix all the ingredients in you mixer
• roll out the pastry to about 1 cm thickness

• cut out little shapes
• if you want to hang the biscuits, press a hole with the back of a bamboo scuer
• put them on an oven tray, covered with grease proof paper
• bake in preheated oven for about 10 minutes

• let them cool on a biscuit rack

• make the icing using icing sugar and a few drops of lemon

• decorate the biscuits and write the numbers 1 to 25 on them

• I hung them on a silver paper covered bamboo stick
• every day, the children will cut off one of the biscuits and delight in eating them

Happy advent!!!