Gluten-free oat & raisin cookies

Instructions

1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a couple of baking trays with baking parchment. Place the sultanas in a small bowl and pour over 25ml boiling water and stir in the bicarbonate of soda, set aside to soak.
2. In a large mixing bowl, beat the oil and sugar with an electric whisk until well combined. Add the egg and beat in.
3. Sift over the ginger and flour and stir into the mixture with the oats, sultanas and their liquid.
4. Dollop tbsp. of the mixture onto the trays and bake for 15-18 minutes until brown. Cool on the trays for a couple of minutes then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.