50g/2oz porridge oats
75g/3oz gluten free flour, plus a little extra
pinch fine sea salt
½ tsp bicarbonate of soda
75g/3oz lactose/dairy free butter, plus extra for greasing
1½ teaspoons cinnamon
¼ teaspoon cardamom
⅛ teaspoon ground cloves
½ cup brown sugar
½ cup vanilla sugar
Serves - 4
Preheat the oven to 190C/375F/Gas 5 and grease and gluten free flour two baking sheets.
Mix together the oats, gluten free flour, salt, bicarbonate of soda and chai spices.
Cream the lactose free butter in a bowl and beat in the vanilla sugar, a little at a time. Beat in the oat mixture.
Place walnut sized portions of the mixture on a baking sheet, leaving a space of about 5cm/2in round each one. Flatten them slightly, with a fork.
Bake the biscuits for 15 minutes or until they are beginning to turn golden.
Leave the biscuits on the baking trays until they are cool and firm.
Recipe adapted from: Good Food