Crunchy ghost biscuits

Method

1. 1.Sift the tapioca and almond flour and set aside.
2. 2.Beat the butter, agave, sugar and vanilla extract into a cream.
3. 3.While mixing, gradually add the sifted flours to the mixture (by the spoonful).
4. 4.Once the dough has come together fully, briefly knead it by hand and wrap it in cling film. Put it in the fridge for 30-45 minutes.
5. 5.Preheat the oven to 180°C and line a baking tray for biscuits with baking paper.
6. 6.Take the dough out of the fridge and roll it out to a thickness of a few millimetres.
7. 7.Cut out biscuits with cutters and place them on the baking tray.
8. 8.Optional: before baking, brush the biscuits thinly with coconut oil.
9. 9.Bake for 10 minutes, until the edges turn lightly golden.
10. 10.Once the biscuits are baked, wait for them to cool completely.
11. 11.Once cold, roll them in icing sugar and shake off the excess.
12. 12.Store the biscuits in an airtight container at room temperature for up to 1 month. You can also freeze them and defrost them when you need them.