Add the brown rice flour, almond meal, tapioca flour, coconut palm sugar, baking powder and all of the spices into a bowl. Mix until combined and then sieve into another bowl to make sure there are no lumps and all of the ingredients are mixed together well.

Chop the ghee or butter into small pieces and add to the flour mixture. Using your fingertips rub the butter into the flour mixture.  Continue this process until you have a smooth dough, this will take approx. 5-10 minutes.

Preheat your oven to 180°C. Line a baking tray with baking paper.

Remove a small amount of the dough, dust the wooden mould with some brown rice flour and press the dough into the mould. Remove from the mould, trim the edges and place the biscuit on the baking tray. If you do not have a wooden mould, simply roll the dough into a ball, pop it onto the baking tray and press it down into a circle. Continue this process until you have used up all of the dough.

Pop the baking tray into the fridge for 30 minutes to allow the biscuits to firm up so that they will hold their shape when baked. This step is important, if you do not allow the dough to firm up in the fridge you will loose the shape the mould has left in your dough.

Then bake in the oven for 20 minutes until golden brown.  Allow to cool for 20 minutes before removing from the tray to serve.