Jamie drizzling honey on top of a fig tart

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gluten free oat and raisin cookies

Gluten-free oat & raisin cookies

Deliciously crunchy

gluten free oat and raisin cookies

35 mins plus cooling

Super easy

makes 20

nutrition per serving

166

Calories


5.3g

Fat


2.7g

Saturates


14.1g

Sugars


1.3g

Salt


2.2g

Protein


27.8g

Carbs


of an adult’s reference intake


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

  1. Preheat the oven to 180ºC/350ºF/gas 4. Line two large baking trays with greaseproof paper, then set aside.
  2. 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.
  3. Beat the egg in a separate bowl, then stir into the mixture with the buttermilk.
  4. Sieve in the flour and bicarbonate of soda and fold through, then stir in the remaining ingredients.
  5. 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.
  6. Place in the hot oven for around 14 minutes, or until golden and crisp.
  7. 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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