175g gluten free plain flour, plus extra for dusting
½ tsp gluten free baking powder
85g porridge oats
175g golden caster sugar
1 tsp ground cinnamon
140g lactose free butter, chopped
70g pack dried blueberries (or use dried cranberries)
1 egg, beaten
Tip the gluten free flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands. Add the lactose free butter, then rub it into the mixture until it has disappeared.
Stir in the blueberries, add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball. Lightly flour the work surface, then roll the dough into a fat sausage about 6cm across. Wrap in cling film, then chill in the fridge until solid.
To bake, heat oven to 180C/fan 160C/ gas 4. Unwrap the cookie log, thickly slice into discs, then arrange on baking sheets. Bake for 15 mins (or a few mins more if from frozen) until golden, leave on the trays to harden, then cool completely on a wire rack before tucking in.