I've used the same same recipe dough for these as I did for the Oat Christmas Cookies - handy to make a batch and divide it in two. Then you can make two different types of cookes as you go. These are lovely made with Strawberry jam but you could go for apricot or raspberry if you prefer. I love the edible glitter stars - so festive!
This recipe is based on one my sister in law, Wendy, uses each Christmas. Making the cookies marks the beginning of the Christmas season with her two girls. Both now in their twenties, the tradition continues although it does take a bit more organising!
I've made these gluten free, but you can use wheat flour and standard oats if you prefer.
2 cups gluten free oats
2 cups gluten free self rising flour (Dove's Farm was used here)
1 cup light brown sugar
1/2 cup melted non dairy margarine
1/2 cup non dairy milk (plus 1/8th cup if using gluten free flour)
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground ginger
1 tsp cinnamon
Preheat oven to 180°C, 350°C
Lightly grease a baking sheet with dairy free margarine.
Mix the oats, flour, baking soda, baking powder, sugar and spices together.
Add in the melted margarine, and the milk.
Mix until you have a stiff dough.
Chill for 30 minutes.
Take a teaspoon of dough, roll it into a ball, pop it onto a greased baking sheet and make an indent with your thumb. Fill the indent with your favourite jam.
Cook for about 15 minutes or until light brown.
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