20
40 mins
190°C/fan 170°C/gas mark 5If you have some mixed spice hanging around then that works well in this flavour combination
1 Preheat the oven to 190°C/fan 170°C/gas mark 5 and line two baking trays with baking parchment paper.
2 Cream the butter with the sugar until light and fluffy. Mix in the gluten-free flour, bicarbonate of soda, ground cinnamon, gluten-free porridge oats and sultanas. Add the golden syrup and enough water to make a stiff dough.
3 Knead the dough lightly and divide into small balls. Place on the baking trays, press down a little to flatten slightly.
4 Bake for 20 minutes. Allow to cool. If desired dip half of each biscuit in melted chocolate.
This flapjack is crammed full of seeds and dried fruit for extra texture and flavour
A wholesome, thick cookie full of flavours reminiscent of the festive period
A timeless cake that has graced the afternoon tea table for many years and many years to come
No baking required for this easy, rich chocolate treat
A scone-like fruit cake cooked on a griddle and on your table in under 30 minutes!
