Makes 15-18 biscuits

• 60g Rice flour
• 30g cornflour
• 100g gluten free oats (I used millet flakes as G can’t eat oats)
• 1 tsp baking powder
• 50g demerara sugar
• 100g freefrom spread (I used Trex)
• 2 tbsps Rice milk

1. Preheat the oven to 180ºC
2. Put the oats in a dry blender and pulse for 5 seconds or until the oats have a breadcrumb-like consistency.
3. Mix all the dry ingredients together in a large bowl.  
4. Add the butter, squeezing it into the dry ingredients with your fingertips.  
5. Add the milk and mix until you have a ball of dough.  
6. Leave to rest for 15 minutes
7. Roll out the dough and then cut into rounds.  
8. Place the rounds on a baking tray, lined with baking paper
9. Bake for about 15 minutes or until the biscuits are golden