1½ cups gluten-free rolled oats
1 teaspoon each ground mixed spice and ginger
zest 1 large orange, finely grated
1½ cups gluten free self-raising flour
1¼ cups desiccated coconut
1 cup packed brown sugar
185 grams butter
¼ cup golden syrup
1 teaspoon vanilla extract
1½ teaspoons baking soda
3 tablespoons boiling water
1 cup cream
250 grams good-quality dark chocolate, chopped
Preheat the oven to 160°C fan bake.
Put the oats, spices and orange zest in a food processor and process until finely ground. Place in a large bowl along with the flour, coconut and sugar and mix together. Melt the butter, golden syrup and vanilla in a medium saucepan but don’t let it boil.
Combine the baking soda with the boiling water in a bowl, then stir it into the butter mixture which will immediately foam up. Tip onto the dry ingredients and mix together until everything is well combined.
Put 1 tablespoon of the mixture in the palm of your hand and squeeze tightly to compact. Roll into a firm ball and place on a baking tray. You should get 40 biscuits.
Use your fingertips to press the biscuits into an 8cm circle, leaving space between each one. I cook 9 biscuits per tray.
Bake for about 8–9 minutes, turning the tray for even browning. The biscuits should be a good golden colour without getting too dark around the edges. Leave on the tray for 3 minutes then transfer to a cooling rack. Repeat with the remaining mixture.
Ganache: Heat the cream in a small saucepan until just before boiling point. Take off the heat and stir in the chocolate until smooth. Cool until spreadable.
To finish: Pipe or spread the ganache over half of the biscuits then sandwich together with the remaining biscuits. Makes 20 double biscuits.
Filled biscuits need to be eaten the same day. Unfilled biscuits will keep in an airtight container for 3 days.
Pantry note: I used Bobs Red Mill gluten free rolled oats and Phoenix Brand gluten free self-raising flour. Available from some supermarkets and good food stores.