• Preheat oven to 180°C and line 2 baking trays.
• In a saucepan add tahini, nut butter and brown rice syrup. Over a low heat stir and add water, 1 tbsp at a time, so the mixture is not too thick.
• Combine the almond meal, oat flour, baking powder and spices in a large bowl. Add the tahini mixture from the saucepan to the dry mix and fold through until it comes together into a large ball. You may need to bring the mix together with your hands so that it forms a dough.
• Roll the dough out with a rolling pin in between 2 large sheets of baking paper, until it is approximately 4mm in thickness.
• Using a biscuit cutter, cut out shapes and place onto prepared baking trays. Roll the offcuts into a ball and roll out again with a rolling pin to 4mm thickness to make more biscuits.
• Bake in oven for 8 minutes. Remove from oven and allow to cool on the baking tray.
• Chocolate decorations: Place coconut oil and brown rice syrup in a heat proof bowl over a pot of simmering water.
• Melt down the coconut oil, whisking frequently to combine with the syrup. Sift cacao powder over the mixture and stir until all ingredients are well combined. Remove from heat.
• Cut the small tip off a ziplock bag and fill with the chocolate mixture. Pipe the chocolate onto the cooled biscuits and leave to set on top.
• Enjoy the yummy goodness!

Elise Mckillop