Method

​1 Preheat the oven to 180°C/fan 160°C/gas mark 4 and line two baking trays with baking parchment paper.

2 Place the gluten-free flour, ground almonds, demerara sugar, bicarbonate of soda, ground cinnamon and dried fruit in a large mixing bowl and stir together so that they are well mixed.

3 Heat the butter with the syrup in a saucepan over a low heat, until the butter has melted. Allow to cool slightly, then stir into the mixing bowl with a wooden spoon. Stir in the beaten egg and bring together to form a dough that is soft but not sticky.

4 Place 12 large balls of the dough on the baking trays, a small distance apart and press down slightly. Place in the oven and bake for 12–15 minutes until golden brown. Remove from the oven and allow to cool on the baking tray for a few minutes. Transfer to a wire rack with a spatula to cool completely.

5 For the icing: after the cookies have cooled, put the icing sugar in a bowl and slowly add the water (you may not need all the water) until you get a smooth mixture. Drizzle over your cookies and allow the icing to set for a few minutes before eating fresh or placing in an airtight container.