All about Shipton Mill
From our beautiful location to our philosophy - find out what makes us tick.
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Take a look in our online shop, where you can buy our full range of flour and lots more.
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
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For contact details, directions and how to find us
Reluctantly we have had to suspend door sales until further notice, apologies for the inconvenience.
Our Office Hours are Mon – Fri 09:00 to 17:00hrs.
We will be closed from Easter Friday to Easter Monday inclusive.
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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
With friends and family with coeliacs disease or a gluten intolerance I wanted to devise a recipe that everyone could eat. These cookies are so moorish, like a little rocky cake, they are crunchy and chewy with a fruit pop! They can also be dairy free if you substitute the butter for coconut oil, happy days.
Ingredients
100g soften coconut oil or butter
140g light brown sugar
1 tsp vanilla bean paste
1 egg
140g Shipton Mill oat flour
100g rolled oats
1/2 tsp bicarb of soda
A pinch salt
100g blueberries fresh or frozen.
Method
In a large mixing bowl of an electric mixer beat together soften coconut oil (or butter) and brown sugar until smooth. Add the egg and vanilla and beat again for 2 minutes or until smooth.
Add the flour, oats, mixture, bicarb of soda, and salt to the mixing bowl with everything else. Mix with the electric mixer until combined. Slowly fold in the blueberries with a large metal spoon. Cover & refrigerate for 20 minutes to firm the dough. This is especially important if you use coconut oil so the cookies don't spread too much. Drop round balls of cookie dough onto a lined/greased cookie sheet. Push the balls down slightly.
Bake for 12-15 mins at 180C or until edges just begin to turn golden brown. Allow the cookies to cool for a few minutes on baking sheet so that they can firm up a bit. Transfer to a wire rack to cool.
Added by: Nordic Kitchen stories
IMPORTANT NOTE
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.
All Purpose Flour (Gluten-Free)
White Bread Mix (Gluten-Free)
Organic Quinoa Flour (Gluten-Free)
Brown Teff Flour (Gluten-Free)
Organic Guar Gum (Gluten-Free)
French Raisin Biscuits
Seeded Rye Biscuits
Easy one bowl chocolate chip cookies
Parmesan ShortbreadsIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers