Gluten-Free Treacle Tart Cookies

I was out at a very cool VIP club on the day of my last birthday and just happened to bump into a couple who run a really interesting little cookie company. In between sips of champagne, we discussed their desire for a good gluten free cookie recipe. I had also been asked by a client for more snacks in his gluten free FODMAP diet. So I put the two needs together and born was this recipe. I am not a huge sweet person, but I can never resist the classic British Treacle Tart. It reminds me of pancakes and maple syrup from my American childhood. So I thought it would be interesting to turn that flavor profile into a cookie (or biscuit as they call them in the UK). The gluten free flour is not the most fun to work with and you do need to keep in mind they will flatten out a little more than normal. But slice them thicker and check on them as they are baking so the edges don’t burn.

Gluten free Treacle Tart Oatmeal Cookies

180 grams lightly salted butter

3 tbsp coconut oil

5 tbsp golden syrup

400 ml caster sugar

1 egg yolk

350 g gluten free flour

400 ml oats

2 tbsp vanilla paste

5” piece of ginger with skin grated

3 tbsp cinnamon

Preheat Oven to 175C.

Take a baking tin and place parchment paper around it. Butter well. In a large bowl, mix butter, coconut oil, and sugar until light and fluffy, with a beater on very low speed. Then add the egg yolk. Beat. Add the flour. Beat. Again, all very low speed, or with a wooden spoon. Add the remaining ingredients and mix well. On a cutting board, lay out a large piece of Saran Wrap and place dough at center. You will need to do this twice, so half the dough for each. Roll the dough into a sausage and secure at the ends by tying knots and squeezing and forming gently until it is an even “sausage”. Freeze for about an hour to firm. Leftover unused dough can be kept in freezer for as long as two to three months.

Take dough from freezer and slice into 1/3 inch pieces and place onto tray with at least 3 inches from each other as they do melt into each other if placed to close. Bake for ten minutes, but make sure they are slightly toasted on top. Leave to rest and cool for ten more minutes and they will harden and crisp.