Ingredients


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







Method


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

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