Twinkle twinkle little star biscuits  (gluten free, refined sugar free, nut free and suitable for vegans).

Ingredients:

1 tbsp ground flax seeds

2 2/3 cups gluten free plain flour, plus extra for dusting or white spelt flour for a non GF option

1 cup coconut oil (solid, not melted) 

1/3 cup desiccated coconut

3/4 cup coconut sugar

1/2 teaspoon vanilla extract

Topping options: 

Dark chocolate, orange zest, orange extract, pistachios, desiccated coconut, dried cranberries, chopped hazelnuts.

Method:

Heat the oven to 180°C.

Put the flax seed in a small bowl, add 3 tbsp water and mix together. Leave to soak for at least 5 minutes.   

Meanwhile, with your hands rub the flour and coconut oil together in a mixing bowl until the mixture resembles fine breadcrumbs. Then stir in the desiccated coconut.

Tip the flax "egg" mixture into a high speed blender or food processor, add the coconut sugar and blitz until well mixed and slightly frothy.

Pour the flax egg and sugar mixture into the flour mixture and knead with your hands to form a ball of dough. If the dough feels a little too dry and is not fully coming together, add a dash of water or almond milk, 1 tsp at a time.

On a floured surface roll out the dough to approx 1/2cm thick. 
Cut into whatever shape you like then place on large baking trays lined with baking parchment. Bake for 10-12 mins or until just starting to turn golden at the edges.

Transfer to a wire rack and leave to cool completely before decorating

Decoration:

Melt the chocolate in a glass bowl over a pan of gently simmering water. (Make sure the bottom of the bowl isn't touching the water) then add the orange extract or zest.
Coat half of each biscuit in the chocolate then sprinkle with anything you like, I used finely chopped pistachios, hazelnuts, dried cranberries and desiccated coconut.

Leave on baking paper to set. With any remaining chocolate drizzle over the biscuits to create a pretty effect.