• 150g unsalted butter, softened
  • 130g golden caster sugar
  • 1 tbsp vanilla extract
  • 1 tbsp golden syrup
  • 150g gluten-free oats
  • 150g gluten-free plain flour
  • 1 tsp gluten-free baking powder
  • 1 tsp xanthan gum
  • 1 tsp ground cinnamon (optional)


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Put the butter, sugar and vanilla in a bowl, and cream together until light and fluffy. Add golden syrup and mix well. Stir together the remaining dry ingredients, plus a pinch of salt, in another bowl. Add the creamed mixture to the dry and fold together until thoroughly combined.

  • STEP 2

    Tip the dough onto a lightly floured worksurface. Use your hands to divide and roll the dough into 38 balls, roughly the size of golf balls. Put on two baking trays lined with baking paper and gently flatten with your palm to make a round shape – make sure to leave about ½ inch between biscuits. Bake for 10-12 mins or until golden. Leave to cool on the tray for 15 mins before removing. The biscuits can be stored in an airtight container for up to two weeks.

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Tracey Raye - Health Editor & NutritionistHealth Editor & Nutritionist

Tracey Raye is the Health Editor for Olive and BBC Good Food. She oversees all health, nutrition and fitness related content across the brands, including the bi-annual Healthy Diet Plan, monthly Health Edit newsletter and health column in the magazine.

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