Gluten Free Porridge Cookies

I made these gluten free porridge cookies (and the recipe) one day as I had enough of seeing left over porridge go to the compost bin.

Now, if you are coeliac, you may need to be careful, this recipe contains oats, which has a protein that can trigger an immune reaction (but not always).

Ingredients:

• 1 egg
• 230 g of porridge with sultanas.  If you need to cook the porridge, use 1 volume of oats for 2 volumes or water or a mix of water and milk (I prefer a mix).
• 100 g of white sugar
• 100 g of butter
• 1 tsp of raising powder
• 230 g of brown rice flour

Method:

1. Preheat the oven to 180°C
2. Melt the butter and mix it with the leftover porridge to loosen a bit the mass.
3. Add the sugar and the egg.  Mix well.
4. Then mix in the rice flour and raising powder.
5. Place little mounts, about the size of a tablespoon on a lined baking sheet.  Bake until light brown.
6. Cool down on a wire rack.

Note: the dough is quite wet and sticky but not runny, it keeps its form when spooned on the tray. If your porridge is quite runny, you will need to increase the flour a little.