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
1 teaspoon bicarbonate of soda
100 g raisins
200 g gluten-free porridge oats
1 teaspoon ground cinnamon
Preheat the oven to 180ºC/350ºF/gas 4. Line two 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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BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council