Gluten free oat and raisin cookies made with condensed milk

This week I accidentally opened a can of condensed milk… I have no idea why or what I was doing at the time to open it. I must have thought it was something else and once my brain had kicked into gear it was too late.

Instead of wasting the milk I decided to experiment and make oat and raisin cookies. This is a twist on my milk chocolate and coconut ones and my cranberry and white chocolate cookies.

These are chewy, sweet and have a nice texture to them.

Makes 30 small cookies or 20 medium sized cookies

Ingredients:
225g caster sugar
225g unsalted butter or margarine
170g condensed milk
350g gluten free self-raising flour
1 tsp xantham gum
150g gluten free porridge oats
150g sultans or raisins

Method:
1. Pre-heat oven to gas mark 4 or 180oC and line a baking try with baking paper.
2. Cream the butter, sugar and condensed milk in a mixer or by hand until pale in colour.
3. Sift in the flour and xantham gum and mix in.
4. Add the oats and raisins and mix into mixture.
5. Divide the mixture up into small balls and place onto the baking tray. Slightly flatten into a disc about 1cm thick. Don’t place the dough mixture too close together as it will spread slightly in the oven.
6. Once all the mixture has to be divided up and placed on a baking tray, place into the centre of your pre-heated oven. Bake for 18 minutes or until the cookies are golden.
7. Once baked, leave to cool on the tray for a few minutes and then remove from the tray and place on a cooling rack.

Once cooled place into an air tight container. They should keep for about 4-5 days.

These are perfect with a nice cup of tea in the afternoon.

Happy gluten free baking