No butter, grain-free and failsafe. From start to finish you can have them made in less than 20 minutes
Heat your oven to 190 degrees cel. (380 deg.f)
2/3 cup canola
1 to 2 tsp vanilla
OPTIONAL: 1 tsp grated lemon zest OR pinch citric acid for failsafe version
3/4 cup caster sugar
Then sift together and add:
2/3 cup of quinoa flour
2/3 cup of buckwheat flour
2/3 cup of tapioca flour
1 tsp cream of tarter
1/2 tsp baking soda/bi-carb
1/2 teaspoon salt
Drop teaspoonfuls onto your biscuit tray/cookie sheet (I always line with baking paper to ensure they don’t stick), leaving plenty of room between drops as they will spread and puff up while cooking.
Bake for 8 to 10 minutes or until nicely golden brown. Remove at once from the baking tray to cool on rack – this ensures a nice crisp cookie.