Gluten-free oat & raisin cookies
This meal is suitable for the Gluten Free diet; but with some of the ingredients used please do make sure you check the product labels.
Plain White Flour
75 g, GLUTEN FREE
140 g, GLUTEN FREE
Bicarbonate of Soda
¼ teaspoon(s), level
Light Brown Sugar
Egg, whole, raw
1 medium, raw
2 teaspoon(s), level
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a couple of baking trays with baking parchment. Place the sultanas in a small bowl and pour over 25ml boiling water and stir in the bicarbonate of soda, set aside to soak.
- In a large mixing bowl, beat the oil and sugar with an electric whisk until well combined. Add the egg and beat in.
- Sift over the ginger and flour and stir into the mixture with the oats, sultanas and their liquid.
- Dollop tbsp. of the mixture onto the trays and bake for 15-18 minutes until brown. Cool on the trays for a couple of minutes then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.
This meal is suitable for freezing.