Makes 21-22 small circle biscuits.

Prep: 40 minutes, baking: 15-20 minutes. Total Time: 1 hour.

You will need:

For the biscuits:

125 g rice flour or all purpose flour, plus more for dusting
1/4 tsp salt
1 tbsp natvia baking sugar
45 g vegan margarine
70 ml unsweetened almond milk
1/4 tsp baking powder

For assemblage:

250 g vegan fondant icing (see previous post), plus corn flour
1-2 tbsp maple syrup or rice malt syrup
1/2 cup edible flowers, washed and dried

Method:

1. In a bowl, sift together the flour, salt, and baking powder.
2. Using a fork, cut in the vegan margarine until crumbly. Then using a spoon, mix in the almond milk until a dough is formed. Place in the fridge for at least an hour.
3. Preheat oven to 180 degrees Celsius. Place the dough between two baking sheets, dust with flour as desired, roll out and cut with desired cookie cutter. Place on a lined baking tray and bake for 15 minutes until golden brown. Let cool.
4. Roll out the fondant icing between two baking sheets dusted with corn flour. Cut, brush each biscuit with maple syrup, then press the cut fondant icing on top. Top with edible flowers.