Like little shortcakes with a lovely crumbly texture, these are really delicious. Gluten free and perfect for a coffee break .

Makes 24
2 cups gluten free flour
1/2 tsp mixed spice
1/4 tsp salt
1/2 cup well-stirred tahini
1 cup maple syrup
1 cup peanut butter
1 tsp of vanilla extract
4 tbs roasted mixed nuts roughly chopped
1/2 cup coconut oil melted

Oven at 180
In a medium sized bowl, whisk the coconut oil, tahini, maple syrup and peanut butter until well blended. Fold in the Flour and mixed spice until you get a rough dough. Tip onto a sheet of clingfilm and flatten slightly. Wrap and chill in the fridge for about an hour.

When the dough is chilled, roll out spoonfuls of dough, place onto parchment lined baking sheets, slightly flatten each ball with a fork and press some nuts into the top.
Bake for 12-14 minutes until slightly golden.
Cool cookies completely on sheets before transferring to your serving plate.