These biscuits / cookies taste amazing. Are gluten free and egg free anyway but can also be made dairy free.
150 g Shipton Mill Gluten Free Bread flour (yes, bread flour blend is correct)
90 g rolled Oats
85 g desiccated Coconut
165 g brown Sugar or sugar substitue
125 g Butter (or Flora plant)
2 Tbsp Golden Syrup or Date Syrup or Agave
1 tsp Bicarbonate of Soda
2 Tbsp Water
Preheat the oven to 160°C or 140C fan-forced.
Line baking trays with non-stick baking paper.
Sift the Flour into a large bowl. Stir in the Oats, Coconut and Sugar.
Put the Butter, Golden syrup and 2 tablespoons of Water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
Pour the butter mixture into the flour mixture and stir until combined.
Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
Press with a fork to flatten slightly. Bake for 13 minutes or until golden brown.
Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.
Added by: J LEVY
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
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The Shipton Millers