1. Preheat oven to 180C. Line two baking trays with baking paper.
2. Place coconut oil (200g), sugar (100g), vanilla bean (1), fine rice flour (100g) and plain GF flour (400g) into bowl. Mix Speed 5 / 45 seconds.
3. Place a large silicone mat or baking paper down.
4. Sprinkle with a little flour and slightly knead dough. You want a non-sticky dough that you can easily lift to turn throughout the rolling process. Add more flour if the dough is too sticky.
5. Roll out into 0.5-1cm thickness. The thicker the dough is the easier it is to cut. Lift to turn throughout the rolling process.
6. Flour cutters lightly and cut shapes from the dough. Larger shapes are slightly more delicate.
7. Place shapes on baking trays 2cm apart. You may find it easier to use a palate knife to help lift the shapes.
8. Continue to knead and roll dough and cut shapes from it until all is used.
9. Bake for approximately 15 minutes or until slightly golden. The time will depend on what shapes you used and their size.
10. Allow to cool and store in the refrigerator. The coconut oil makes these biscuits a little more oily when it is hot, but the texture is fine when cold.

Note: We have tested the White Wings® and Orgran® brands of gluten free flour to achieve great results for these biscuits. Every flour brand does vary. Homemade gluten free flour blends have not worked well for this biscuit.