250g butter (soft)
1/2 cup sweet coconut condensed milk
1/2 cup coconut sugar
2 cups gluten free self raising flour
3/4 cup rolled oats
1/2 cup raisins
Preheat oven to 180 degrees Celsius.
Cream butter, condensed milk & sugar.
Add other ingredients. Mix well.
Line slice tin with parchment paper.
Press cookie mix into tin. Bake for 20 mins or until cooked.
Cut while still warm (not hot) & then allow to cool.
(You could sub with normal flour & condensed milk if no intolerance).
I like making cookies in this way when using gluten free flour as I don’t find it holds the cookie shape as well as normal flour & you get flat crispy biscuits.
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