Gluten Free Oat Biscuit/ Cookie Traybake Recipe

Gluten Free Oat Biscuit/ Cookie Traybake Recipe

This is my go-to recipe for making biscuits to dunk in a nice glass of milk or cup of tea, particularly the latter now we are starting to come into the chillier seasons! Enjoy!

Recipe Sheet

Ingredients

• 75g Butter
• 75g Gluten Free Oats
• 75g Gluten Free Rice Flour
• 1 Teaspoon Baking Powder
• 50g Brown Sugar
• 30ml Soya Milk
• 2 Tablespoons/ 30ml of Honey
• 1 Teaspoon of Vanilla Extract (optional)
• A Pinch of Salt (optional)

Method

1. Preheat the oven to 180°C (160°C fan/ gas 4).
2. Add together the dry ingredients (baking powder, brown sugar, rice flour and oats) in a mixing bowl, and give it a good mix to make sure everything is well distributed.
3. Then, either in a boiling pot or in a microwave safe bowl, melt the butter, soya milk and honey. Make sure to combine well.
4. Add the wet ingredients to the dry ingredients in a mixing bowl and make sure that all of the mixture is thoroughly mixed together.
5. Pour the mixture onto a parchment paper lined baking tray.
6. Bake the oat cookie/ biscuit traybake for 10-15 minutes (make sure to keep a good eye on it so it doesn’t burn, as this is a quick bake and the brown sugar can make it harder to see if it is burning).
7. Take out of the oven and let cool for 2-3 minutes. Slice the oat sheet cookie/ biscuit into squares, whilst the traybake is still mildly warm.
8. Enjoy!

Tips and tricks

• In this recipe, I decided to use soya milk because soya milk has a wonderful natural sweetness about it. I believe that the natural sweetness of soya milk can really enhance the flavour of the cookies. However, you can choose whatever milk or milk alternative you like. I would love to know how your bakes with other milks went, so please write a comment on this page down below! <3
• I used brown sugar in this recipe because it has such a warmth and richness to it, which I find perfect for an oat biscuit/ cookie. I think that warmth is especially needed in the colder months, which is incidentally the time I like to make this traybake the most. Brown sugar adds a richness but caster sugar can be nice and light as well, if you can use that instead. Also, if you do end up using caster sugar, it will be much easier to see when the traybake is done, as it is a much lighter mixture.
• I cut up the cookies into squares, when they were still semi warm as opposed to straight out of the oven. I found it much easier to cut them up this way. Initially, they were quite fragile, so the cooling process helped to harden up the cookies a little bit. It is about finding that Goldilocks zone – where the traybake is not too hot and fragile that it can’t be cut up, but not too cold and hard that it can’t be cut up. After all, you don’t want to end up with 1 giant traybake sized cookie, or do you? 😊

More Tips and Tricks

• Choosing the right honey for you is such a massive thing and can really impact the recipe. All honeys have slightly different flavour profiles from one another. Some can be more flowery and others richer. When making these cookies, I would suggest adding in the honey with the undertones of flavour that you like the most! I personally like a less flowery honey, but even with a more flowery honey can be used to make an excellent treat! <3
• Adding chocolate chips can be something to really make these oat biscuits even more yummy. However, they are not required, if you are not a chocolate lover.
• If you want to, you can sieve the flour to have a smoother batter. Really, it is up to you. As there are oats in this recipe, it is already quite a textured bake. So, I don’t mind not sieving the flour.
• Remember this is a quick bake so keep a thorough eye on the oven when cooking, as it can easily burn if you are not careful. Additionally, the brown sugar can make it harder to see if it is starting to be overcooked. Make sure not to go the other way and be an eager beaver who takes the traybake out of the oven too soon!

Whether to Add Vanilla Extract….

I didn’t add vanilla extract to my oat biscuits/ cookie traybake because I felt like they didn’t really need it. I think oat biscuits are quite a simple (but delicious) cookie. I feel like they don’t require the extra bells and whistles. Sometimes, it is the simple things in life that are the best. Nevertheless, adding vanilla extract does add a lovely flavour. So, if you want to, add the vanilla extract! 😉

To Add a Pinch of Salt or to Not a Pinch of Salt, That is the Question….

I know that some people love that sweet and salty combination, and feel like the salt really brings out the flavour of the other ingredients. However, it is completely up to you. I know a lot of people also hate the sweet and salty flavour combo, and just prefer sweet to be sweet. Hence why it is completely optional.

Storage

• The cookies can be stored for 2-3 days when left out at room temperature and stored in an air-tight container.
• Additionally, this is just guidance. So, if it looks a bit dodgy, you don’t like the look of it or if it has been out for a while, then unfortunately, I think that is one for the bin. When it comes to cooking and baking a bit of common sense will go a long way. It is always better to be safe than sorry. Additionally, when storing always use an air-tight container otherwise these times do not apply.

Thank you so much for reading my Gluten Free Oat Biscuit/ Cookie Traybake Recipe. Hopefully, you’ll give it a try and get to experience what it is like to eat the food of VIPs.

Gluten Free VIPs

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