100% Rice and pear cookies

Directions
Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

1. Preheat oven to 180 degrees C.
2. Place bicarb, oil, spices, golden syrup in a bowl and mix.
3. Peel and grate the pear then add to the bowl. (If the pear is too ripe it will be hard to grate). Add water. Mix well.
4. Stir in the rice flour. As it gets drier, Use your hands to make sure moisture is evenly distributed. If too dry, add a little more water. If too wet add more flour. Mix should be moist but not sticky.
5. Take about a tbs of the mix and roll it in your hand - it may initially feel too dry, but once rolled there should be a sheen of moisture on it. If not, add a little more water. Place on a greased tray. The shape will be like a slightly flattened ball.
6. Bake for 12 to 15 mins. Check at 10 mins and turn the tray. They will look golden when ready. (For some reason they cook quicker than the rice & apple biscuits). Cool before eating.

Substitution

If you tolerate marge or butter, substitute it for the oil, I'm sure it'll be even nicer. You can also substitute milk for water. For a lower salicylate load, use 1/2 tsp vanilla instead of spices.