Gluten free oat and raisin cookies
35 g Sultanas
1/4 teaspoons, level Bicarbonate of Soda
60 ml Vegetable Oil
80 g Light Brown Sugar
1 medium, raw Egg, whole, raw
2 teaspoons, level Ground Ginger
75 g Plain White Flour, ensure gluten free
140 g Porridge oats, ensure gluten free
Preheat the oven to fan oven 160C. Line a couple of baking trays with baking parchment. Place the sultanas in a small bowl and pour over 25ml boiling water and stir in the bicarbonate of soda, set aside to soak.
In a large mixing bowl, beat the oil and sugar with an electric whisk until well combined. Add the egg and beat in.
Sift over the ginger and flour and stir into the mixture with the oats, sultanas and their liquid.
Dollop tbsp. of the mixture onto the trays and bake for 15-18 minutes until brown. Cool on the trays for a couple of minutes then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.
This meal is suitable for freezing.