1/4teaspoonxanthan gum(omit if already in flour mix)
1/2cupcoconut flakes , plus more for tops
6tablespoonsbutter , very cold
1/2cupcrystallized ginger, coarsely chopped
3/4cupheavy cream, less 2 tablespoons, set aside
2teaspoonsfreshly grated ginger
1teaspoonpure vanilla extract
Heat oven to 425°F.
Mix all the dry ingredients in a medium bowl or food processor until well combined. Using a pastry knife or a food processor, cut butter into dry ingredients until the butter is the size of small peas (using a processor will produce more fine pieces, but works beautifully).
Once butter is incorporated, gently mix in the coconut and crystallized ginger until combined.
Reserve 2 tablespoons of the cream in a cup or small bowl. In another bowl, whisk the remaining heavy cream, egg, fresh ginger, and vanilla extract until blended.
Add the wet ingredients to the dry ingredients in the larger bowl and stir to combine. The dough will begin to hold together and may be somewhat stiff, depending on the flour mix used. The dough should be sticky, not crumbly. If the dough is too dry, add a small amount of cream and mix-in.
Divide dough into two equal parts. Sprinkle a small amount of GF flour mix to lightly dust the counter and place half the dough on the flour. Press dough into a disc approximately 6 inches wide and 1 inch thick. With a sharp knife, cut the circle into 8 equal pieces, cleaning the knife after each cut. Sprinkle with coconut flakes, lightly pressing the coconut into the dough just a little.
Using a pastry knife to slide under the cut pieces, place the dough pieces on a parchment lined baking sheet 2 inches apart. Brush or dab reserved cream on the tops, then bake for 10-12 minutes until light-golden brown.