Gluten-free oat & raisin cookies

Name: Gluten-free oat & raisin cookies
Total time: 35 min
Yield: 20
Cuisine: american
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

Deliciously crunchy

“Everyone loves a good biscuit to dunk in their tea, and you just can’t beat the homemade variety ”

Makes 20

Cooks In35 minutes plus cooling

DifficultySuper easy

Christmas American Gift Fruit Beautiful baking recipes Prep & go recipes

Nutrition per serving

Calories 166 8%
Fat 5.3g 8%
Saturates 2.7g 14%
Sugars 14.1g 16%
Salt 1.3g 22%
Protein 2.2g 4%
Carbs 27.8g 11%

Of an adult's reference intake

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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

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Method

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.