Three things that are a nuisance, in no particular order: the cost of gluten free cookies, so called 'tea biscuits' that crumble in your warm hug of a drink & recipes that aren't forgiving enough to allow for errors made by people like me.
People like me forget what tablespoon of flour they're up to, and spill too much milk over the cup measurement into the mixing bowl. If you, too, consider yourself "that person," read on, dear friend. I have a treat in store for you.
In summary of this ramble, I basically like to bake my own gluten free treats because they a) taste better being homemade and b) cost you less than your kidney. I also love recipes that I can whip out and produce quickly. But the true "best recipe" is one that allows for mistakes and simple swaps and/or additions. So with out any more blabbing, I've written up my adaptation of Green Kitchen Stories' "Thin Oat Ginger Crisps."
It requires little ingredients, little time, and goes hand-in-hand with your next cup of tea.
2/3 cup GF certified Rolled Oats (If you're not GF obv. normal oats are fine)
3 tablespoons Buckwheat Flour (I've used Spelt and it yields a very similar, delicious result)
4 tablespoons melted Coconut Oil
4 tablespoons maple syrup (I've used Brown Rice Syrup and it's works well too)
2 tablespoons of your milk of choice (Oat, Almond, Cows)
Pinch of Salt
1 teaspoon ground ginger
Pinch of ground cloves
1) Preheat oven to 180 celcius
2) Mix dry ingredients together in a mixing bowl
3) Add the wet ingredients and mix with a spoon to combine
Note: The mixture here should be quite "wet" As i mentioned, very forgiving recipe but at the end of it, you want a sticky mixture (it's not a dough) that tastes sweet enough for your liking. Sometimes I scale my maple syrup back to 3 tablespoons for a more gingery/less sweet biscuit.
4) Spoon around 12 cookies out onto a lined baking tray and flatten down with the back of your spoon. You want them nice and thin.
5) Bake in the oven for 10-12 minutes, until the edges are dark and the tops are browning.
6) Transfer to a wire rack and allow to cool down so they can crunch up.
Done. Completely delicious. If tea isn't your thing, I highly recommend using two of these for an ice-cream sandwich or crumbling on top of some natural yogurt. You're winning either way.
Much love, X