Cherry, Sultana & Walnut Cookies

Makes 6 Large Cookies

30g Softened Butter (if dairy free use all oil - 60g)
30g Cold Pressed Rapeseed or Olive Oil
50g Light Brown Muscovado Sugar
40g Quinoa Flour
30g Ground Almonds
30g Rice Flour
20g Gluten Free Oats*
1 Tsp Gluten Free Baking Powder
½ Tsp Mixed Spice
20ml Rice Milk or Water
30g Sultanas
50g Glacé Cherries, roughly chopped
30g Walnuts, roughly chopped


*Normal oats are usually contaminated with other grains so make sure you are using true gluten free oats.  Two UK brands are Nairns and Sainsburys Free From Oats.  However, if you are cooking for somebody with Coeliac disease check that they are ok with oats as although they don't contain gluten they do contain a protein called avenin which a few people are sensitive to.

	Line a baking sheet with non stick baking parchment and preheat the oven to 200℃/Fan 180℃.
	Cream together the butter, oil and sugar.  Tip in the quinoa flour, ground almonds, rice flour, oats, baking powder, mixed spice and rice milk or water and mix until it forms a soft dough.  Finally stir in the fruit and nuts.
	Divide the dough into 6 equal pieces and roll into balls.  Place well apart on the baking tray and flatten into circles about 8-8.5cm in diameter.
	Bake in the preheated oven for 12-13 minutes or until golden brown.  Leave to cool slightly before transferring to a cooling rack.