175g gluten free flour
100g light brown soft sugar
1 tbsp chia seeds (or you could use ground flax/linseeds)
50ml almond milk or water
2 tablespoons golden syrup (or maple syrup)
2 tablespoons sunflower oil (or you could use rapeseed etc)
1/4 tsp salt
1 tsp vanilla extract
Put the chia seeds in a bowl with the almond milk and leave to soak for 5 minutes.Then combine with the syrup, oil, vanilla extract and salt.
Pour the wet ingredients into the dry and mix until you have a stiff dough. Roll into a log and wrap in cling film. Put in the freezer for 20 minutes.
Remove the dough from the freezer and slice into 20 3/4 inch thick rounds.
Place on a baking sheet and bake at 180C/350F for 15 minutes or until just golden around the edges. Allow to cool for 5 minutes before transferring to a wire rack to crisp up.