Jamie Magazine
By Anna Jones
30 mins
Super easy
makes 20
Recipe From
Ingredients
125ml olive oil
4 tbsp plain or soya yoghurt, plus extra
Juice of 1 lemon and zest of 3
125g light brown sugar
165g gluten–free plain flour
75g gluten–free oats
40g millet flakes, plus extra to top
40g unsweetened desiccated coconut, plus extra to top
Method
Millet flakes are naturally gluten free, so a great way to get some texture in your gluten-free biscuits – these ones are delicious
- Preheat the oven to 180°C/350°F/gas 4.
- Combine the olive oil, yoghurt, juice of 1 lemon and zest of 2 lemons in a bowl. In a separate bowl, mix all the dry ingredients.
- Pour the wet ingredients into the dry and mix until you have a soft, doughy consistency. If it’s too dry, add a little more yoghurt.
- Roll into 20 evenly sized balls, then place on a baking tray and press down lightly to flatten. Sprinkle with the extra millet flakes and coconut, and grate over the remaining lemon zest.
- Bake for 10 to 15 minutes, until golden. The biscuits will be soft when they come out, but will harden as they cool.
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