Gluten-free gingerbread men made from rice flour

I made this variation of gingerbread men for a friend who is gluten intolerant. The result was fragrant and soft cookies with a slightly different texture, completely worthy of the Christmas table. 

Ingredients:

2 cups rice flour (plus extra for dusting)

½ tsp baking soda (slaked in 1 tbsp lemon juice)

½ tsp baking powder

A pinch of salt

½ tsp cinnamon

½ tsp ground ginger

¼ tsp nutmeg

¼ tsp ground cloves

½ tsp brown sugar

¼ tsp honey

½ tsp coconut oil, melted

1 egg

1 tsp vanilla extract

Method of preparation:

Mix the dry ingredients and stir well. In a separate bowl, beat the honey and sugar. Add the melted coconut oil, egg and vanilla. Add the wet ingredients to the dry ingredients. Knead a dough that is sticky. Wrap the dough in foil for fresh storage and put it in the refrigerator for about 1 hour to set. Roll out the cooled dough into a crust about 5 mm thick. Cut out cookies with cookie cutters, arrange them at a distance from each other and bake in a preheated oven at 180°C for about 10 minutes. Cool the finished cookies on a wire rack. Decorate as desired.