Gluten-free oat and raisin cookies

Instructions

1. Preheat oven to 160°C. Line two baking trays with baking paper. In a small bowl, add sultanas and bicarbonate of soda and pour over 25ml boiling water. Set aside to soak.
2. In a large mixing bowl, beat oil and sugar with electric beaters until well combined. Add the egg and beat in to combine. Stir in flour, oats, ginger and sultana mixture until combined.
3. Dollop 16 even spoonfuls (about 1 tablespoon) of the cookie dough onto prepared baking trays. Bake for 15-18 minutes, until browned and cooked through. Set aside to cool for 5 minutes before transfering to a wire rack to cool completely.