I’m not sure of the origin of these, but they are fairly similar to the shortbread swirls. This does make a good oatmeal / raisin cookie or chocolate chip cookie.
4 oz soft brown sugar
1-2 eggs
1 tsp baking soda
1/2 tsp vanilla essence
9 oz gluten-free flour (Pamela’s baking mix)
4-9 oz flavoring (e.g. chopped dates, raisins, oatmeal, chocolate chips, etc)
Add egg and vanilla extract. Beat well
Add baking soda and flavorings to the flour. Gently fold in this flour mixture. It will be quite thick.
Form into a roll on a piece of waxed paper and refrigerate or freeze.
Cut thin slices off of the roll and bake for 15-20 minutes at 325 degrees.
Classic English chocolate biscuits (cookies) – crisp and sandwiched together with chocolate buttercream.
A great tart for a special occasion.
Our new discovery Schar Gluten-Free Bread Mix makes great cinnamon rolls and chelsea buns.
A sweet spicy bread for toasting.