Oatmeal cookies are perfect for tea time. The sugar syrup gives these delicious biscuits a soft texture on the inside and crunchy on the outside. If you prefer cookies to have the snap, just cook them a few more minutes.
In addition, you can use this recipe as a base and then vary and replace the raisins with chocolate chips, dried fruit or combine different flours such as coconut and almond. With spices, you will add character and flavour to this simple recipe.
The best oats for this recipe are jumbo oat flakes, and on the label, it is usually indicated if it is free from gluten.
For 12 biscuits, preparation time 10 minutes, cooking time 12-15 minutes:
- 120g butter
- 2 tbs golden syrup
- 2 tsp vanilla extract
- 100g sugar
- 1 egg
- 190g gluten-free flour for desserts
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp baking powder
- ½ tsp salt
- 280gr oats
- 50g raisins
1 – In a small bowl, put the raisins and leave them to soak in boiling water for about 20 minutes. Gently melt the butter and add the golden syrup and the vanilla extract, and mix.
2 – Then add the sugar and the egg, mix well with a whisk to combine all the ingredients.
3 – Add the flour, spices, baking powder, salt and oats. Stir and finally add the well-drained raisins. Form a dough, which will be pretty soft and put it in the fridge for 10 minutes. Using a spoon, portion and arrange the cookie dough on a baking sheet lined with parchment paper. Bake for about 12-15 minutes at 180° C.
– Leave at least 5cm between the cookies so that they will have enough space and will not join each other during cooking.
– If you prefer, the raisins can be replaced with chocolate chips.