My friend Lucy, who is allergic to wheat, is off on holiday to Scotland. These are some cookies I baked for her to take in the car with them, adapted from my anzac biscuit recipe. I should point out (thanks Twilth Night Knitter for the prompt) that not all people who are allergic to wheat can eat oats so you need to check before serving them. You can substitute regular flour if you prefer.

Oaty Gluten Free Cookies

150g/5 1/4oz butter

3 tbsp golden syrup

170g/6oz porridge oats

85g/3oz dessicated coconut

60g/2oz flaked coconut

115g/4oz caster sugar

115g/4oz gluten free self raising flour (I use Doves)

Preheat the oven to Gas Mark 4/180C/350F and grease and line three baking sheets. I use silicon mats for biscuits like these as they ensure the biscuits don't stick at all. Melt the butter and syrup in a saucepan. Mix together all the remaining ingredients and pour over the melted butter mixture, stiring well so everything is incorporated. If you want your biscuits to spread out quite a lot (we liked these best as they were buttery and very thin) make 24 small mounds (about walnut size) on the trays whilst the mixture is still warm and bake stright away. If you prefer a more cookie type biscuit (we still thought these were yummy) then leave the mixture to cool completely before making the 24 mounds on the trays - these do not spread as much as the warm cookie mixture. Bake for about 10 - 15 minutes until the cookie are golden - watch closely towards the end of cooking as they can go brown very quickly. Leave to cool on the trays and then transfer to a tin to store. Lucy gave these a thumbs up - she is my gluten free food barometer!