Vegetarian“Everyone loves a good biscuit to dunk in their tea, and you just can’t beat the homemade variety”.
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- Preparation Time
15 minutes - Cooking Time
30 minutes - Makes
20 cookies - Difficulty
Super Easy
Ingredients
- 100 g unsalted butter
- 100 g golden caster sugar
- 125 g dark brown soft sugar
- 1 large free-range egg
- 60 ml buttermilk
- 200 g gluten-free plain flour
- ½ teaspoon bicarbonate of soda
- 100 g raisins
- 200 g gluten-free porridge oats
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 180ºC/350ºF/gas 4. Line two large baking trays with greaseproof paper, then set aside.
- Melt the butter in a pan over a low heat. Combine the sugars in a large bowl, pour in the melted butter and stir to combine.
- Beat the egg in a separate bowl, then stir into the mixture with the buttermilk.
- Sieve in the flour and bicarbonate of soda and fold through, then stir in the remaining ingredients.
- Place heaped tablespoons of the mixture onto the prepared tray, flattening them slightly with your fingers and making sure you leave a 4cm gap between each.
- Place in the hot oven for around 14 minutes, or until golden and crisp.
- Leave to cool for 5 minutes before transferring to a wire rack to cool completely. Enjoy with a glass of cold milk or a cup of steaming hot tea.
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Original recipe source: https://www.jamieoliver.com/recipes/fruit-recipes/gluten-free-oat-raisin-cookies/
