These are very fragile cookies! But lovely for a dainty afternoon tea. Drizzling with chocolate is completely optional; I think they are tasty without.

Makes about 20 cookies

1/2 c rolled oats

1/4 c almonds

90g butter or non-dairy spread

1/3 c crystallised sugar

1/3 c brown sugar

1 tbsp rice flour/tapioca/cornflour/arrowroot

2 tsp orange zest

1 tsp vanilla extract

pinch sea salt


100g melted chocolate, if desired


Preheat oven to 180C. Line 2 baking trays with baking paper.

In a food processor or coffee grinder blitz oats and almonds until fine.

Melt butter in a medium saucepan then add the sugars and stir until dissolved. Remove from the pan and stir in the oat almond mixture, cornflour, zest, vanilla and salt.

Spoon tablespoons of the mixture onto your baking sheets at least 6cm apart to allow for considerable spreading. With dampened hands, press the cookies into discs about 6mm high.

Bake 1 sheet at a time for about 7-10 min until golden brown and spread into thin discs. Remove from oven and slide the sheet of baking paper onto a wire rack to cool.

Once cooled completely you can drizzle over with whatever melted chocolate you fancy - white, milk or dark.