1/2 cup free from butter spread
2 cup icing sugar
1 tsp xanthem gum
1 tsp Argen no egg
110 ml Koko milk
1/2 tsp baking powder
Heat your oven at 170oC. Thoroughly mix together your sugar and dairy free spread and then sift in together all the dry ingredients a little at a time with a splash of the coconut milk. Continue like this until all your ingredients are combined and then beat for a few minutes to make sure you've got lots of air in as the nature of gluten free flour is to be heavy. Bake for 20 minutes until golden brown and set aside to cool a little.
I would serve this one hot with a jasmine tea.