Adapted from Kwestia Smaku. You can try making these vegan by using about 1/8 cup coconut yoghurt instead of the egg yolks. If you use honey, your wreath cookies will be sweeter.
200galmond mealplus extra if needed, just under 2 cups
160ggluten-free flour mix1 cup
1tablespoongingerbread spice mix
80gcoconut oil or butter
100grice syrup or honey (if you use honey cookies will be sweeter)
1/4teaspoonvanilla bean powder or essence
2egg yolks or 1/8 cup Greek style or coconut yoghurt
a littlewater, if needed
2teapoons unrefined milled sugar or milled natviafor dusting
Preheat oven to 180C (160C fan-forced, 350F, gas mark 4). Line a baking sheet with baking paper.
Place the almond meal, sifted gluten-free flour, spice mix and bicarb soda in a large bowl. Mix well. In another bowl whisk egg yolks for 5 minutes until light and fluffy.
Place coconut oil, rice syrup and vanilla in a small saucepan and heat on low, stirring, until the fat is melted, do not overheat or boil.
Pour the mixture into the flours, add the egg yolks (or yoghurt) and mix well. Knead into a dough ball. If the mixture is too crumbly add a smidgen of water at a time, if it's too sticky, add a smidgen of almond meal.
Roll out the dough to about 8mm thick on a sheet of baking paper. Using a cookie cutter cut out stars and arrange on the baking paper in a single layer circle, but pressing the corners together gently. Re-roll scraps until all dough is finished and place additional stars spaced about 2 stars apart on top of the original circle, pressing down gently. Bake for 12-13 minutes or until the stars turn golden.
Cool on the cookie sheet placed on a wire rack. When ready to serve, gently lift one end of the wreath and wrap a piece of ribbon around the wreath into a bow. Dust the lot with icing sugar.
The cookie wreath will keep for up to 2 days so you can make it in advance. Do not hang as it will break because the cookies are quite delicate.