I was going to point someone to the recipe on which this was based, but in fact I’ve varied it so much they’re really different cookies, so here it is:
1 cup of gluten-free oats
1/2 cup gluten-free white flour
1/2 cup of tapioca flour (not essential to have this type of flour, but makes them chewy)
1/2 cup of buckwheat flour
1/2 cup sugar
125 grams of margarine (or you could use butter)
4 dessertspoons of golden syrup
Teaspoon baking powder
Two tablespoons boiling water (or thereabouts)
Mix all the dry ingredients, melt margarine/butter in microwave with golden syrup, dissolve baking powder in water and mix into this, then mix into dry ingredients.
Bake in oven around 180C for about 20 minutes.
They’ll be soft out of the oven but will harden up as they cool.