Oat jumblies were a hit in Maria’s mother’s tea rooms years ago. These crunchy cookies with a hint of spice give that wonderful homely smell as they come out of the oven. Simple to make and wonderful with a cup of tea. Adapted here to a gluten-free recipe so that everyone can enjoy them, oh and with a little granola added in as well !
- 110g butter
- 75g light muscovado sugar
- 1 dessert spoon of honey
- 90g self raising gluten-free flour
- 50g gluten-free rolled oats
- 90g Maria Lucia Bakes No Added Sugar granola
- 1 teaspoon mixed spice
Preheat oven to 180 degrees.
In a saucepan, gently dissolve the sugar, honey and butter and simmer.
In a mixing bowl add flour, oats, granola and spice.
Pour melted butter mixture over dry ingredients and mix well.
Line a baking tray with baking paper.
Put scoops of biscuit mixture, well spaced. The biscuits will spread out due to the gluten-free flour.
Bake for 20 minutes. Allow to cool and then transfer to a wire tray.
These are light, crunchy and taste slightly spicy and didn’t last long !
Enjoy them with a nice cup of tea or broken up over a bowl of ice cream.