Ingredients:

1 1/4 cup organic buckwheat flour
½ oat flour
I ½ cup GF rolled oats (gluten free)
½ cup desiccated coconut
¾ cup coconut sugar
½ tsp bicarb of soda
125 g butter
1/3 unsulphured black strap molasses
½ tsp ground cinnamon
½ tsp allspice or ground ginger powder
2 tbsp water

 

 

A sweet treat is always welcome on a cool autumn day. These delightful spicy cookies are chewy and wheat free and make the perfect accompaniment with a pot of tea on a chilly afternoon. 

 

 

Method:

Preheat oven to 175 degrees Celsius. Place grease proof paper on a cookie tray.

Mix all the dry ingredients in a bowl. Heat molasses with the water and when mixed through add the butter while stirring. When the mixture has melted add to the dry ingredients and mix until a soft dough has formed. You should be able to form balls.

Take approximately 1 1/2-2 tbsp of mixture, roll into a small ball with hands and pat into a hamburger shape. If the dough is crumbing the mixture is too dry so add a little more water to mixture. Place patties on greaseproof paper.

Bake for 20minutes or until golden brown.