35 mins plus cooling
Super easy
makes 20
Ingredients
100g unsalted butter
100g golden caster sugar
125g dark brown soft sugar
1 large free-range egg
60ml buttermilk
200g gluten-free plain flour
½ teaspoon bicarbonate of soda
100g raisins
200g gluten-free porridge oats
1 teaspoon ground cinnamon
Method
Everyone loves a good biscuit to dunk in their tea, and you just can’t beat the homemade variety
- 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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