I’d almost forgotten about this recipe! It’s a recipe I came up with around 4 years ago, I was asked if I’d enter a biscuit into “The Great Biscuit Dunk Challenge” and this recipe is what I came up with 


175g of gluten free whole meal flour 

50g of porridge oats (make sure they are gluten free!)

1 teaspoon of cream of tartar 

2 teaspoon of ground ginger 

175g of dairy free margarine (some contain lactose,casein and whey)

175g muscavado sugar 


1. Sift together the flour,cream of tartar and ground ginger 

2. Mix in the porridge oats 

3. Stir in the sugar 

4. Gently rub in the margarine with your fingers 

5. Press the mixture into a lined baking tray 

6. Bake in a preheated oven 165c for 30 minutes 

7. Allow to cool for 5 minutes and cut into fingers 

These are delicious, no one will even know they’re gluten and dairy free!!! Until you tell them!! 

Enjoy your biscuits 



Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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