( MAKES 18 )
Photo by Jan Bilton
This recipe includes Skye Blue Kitchens Scroggin Munchies Mix which is available at selected stores and delis and online.
- Cream the butter and sugar in a large bowl until well combined. Slowly beat in the egg until well mixed. Stir in the scroggin mix and stir with a large metal spoon.
- Line a large oven tray with baking paper. Roll tablespoons (about 30g) of the mix into balls and place on the tray. Flatten with a fork. Chill in the refrigerator for 1-2 hours.
- Preheat the oven to 180C. Bake the cookies for 15-20 minutes until lightly coloured.
- Cool on the tray for 5 minutes before removing them to a wire rack to cool completely.
More of Jan's gluten-free treats