I have to give credit to Chelle_N for this recipe. I took a punt and replaced the flour in her recipe #99839 with gluten free flour and they turned out just great, and my kids love them. I have included the GF flour recipe first (first 4 ingredients). I didn't use as much sugar as her recipe said to use, and I left out the raisins 'cause my kids don't like them. They make for a reasonably healthy biscuit.

Ingredients

rice flour↗2 cups
potato starch↗1 cup
arrowroot1⁄2 cup
xanthan gum1 teaspoon
butter↗3⁄4 cup
softened
white sugar↗3⁄4 cup
light brown sugar↗3⁄4 cup
packed
eggs↗2
vanilla essence↗1 teaspoon
gluten-free flour↗1 1⁄4 cups
baking soda↗1 teaspoon
cinnamon↗3⁄4 teaspoon
salt↗1⁄2 teaspoon
rolled oats↗2 3⁄4 cups
raisins↗1 cup

Step-by-step instructions

1
Preheat oven to 375 F (190 C).
2
In large bowl, cream together butter and sugars until smooth.
3
Beat in the eggs and vanilla until fluffy.
4
Stir together four, baking soda, cinnamon and salt.
5
Gradually beat into butter mixture.
6
Stir in oats and raisins.
7
Place teaspoonfuls on cookie sheet. They will spread a little.
8
Bake 8-10 minutes or until golden brown.
9
Place on rack to cool.

Source: food.com

Original recipe ↗

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