makes 24 small biscuits

15 minutes


  • 40ml Sweet Freedom VANILLA SYRUP
  • 155g oat flour (blended oats)⁠⁠
  • 60g vegan butter⁠

  • a few freeze dried raspberries and chopped pistachios


  1. Preheat oven to 170 and line a baking tray.⁠
  2. Whisk together the butter and syrup until creamy.⁠
  3. Fold in the flour to form a dough.⁠
  4. Roll out the dough and cut into shapes using a cookie cutter.⁠
  5. Cook for 8-10 minutes until golden.
  6. Top with raspberries and pistachios.

Thanks for this lovely recipe @lost.inreality._

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