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35 minutes
- 100 g unsalted butter
- 100 g golden caster sugar
- 125 g dark brown soft sugar
- 1 large free-range egg
- 60 ml buttermilk
- 200 g gluten-free plain flour
- ½ teaspoon bicarbonate of soda
- 100 g raisins
- 200 g gluten-free porridge oats
- Preheat the oven to 180ºC/350ºF/gas 4. Line two large baking trays with greaseproof paper. Melt the butter over low heat in a pan. In a large bowl, mix together the sugars and melted butter. Beat the egg in a separate bowl, then add to the mixture along with buttermilk. Sieve in the flour and bicarbonate of soda, fold through, and stir in the rest of the ingredients. Drop heaped tablespoons of the mixture onto the prepared trays, slightly flatten them, and leave a 4cm gap between each. Bake in the oven for about 14 minutes until golden and crisp. Cool for 5 minutes before transferring to a wire rack to cool completely. Serve with cold milk or steaming hot tea. Enjoy!
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