1. Place the oats in a food processor and blitz until course, about 10 seconds should do, you don't want it ultra fine like flour.

2. Pour the oats into a mixing bowl and add in the gluten free flour and baking powder.

3. Roughly mix then add the margarine. Rub the marg into the flour mix, it will be a bit wetter than a normal flour biscuit so expect it to go more clumpy than breadcrumb consistency.

4. Add in the maple syrup and mix with a spoon until combined then bring together, it maybe a little wet but you want it handleable, so use a little flour on your hands to dry the dough ball slightly. You need to be able to roll it out later.

5. Wrap the dough in cling film and chill for half an hour.

6. Preheat an oven to gas mark 4. Roll the dough out to about 3mm thick, the dough won't rise much but too thick and you won't get a crunchy biscuit.

7. I used a 6cm cookie cutter to cut out my biscuits, place on a baking sheet, they won't spread so you can place quite close, and bake for about 20 mins. I found 18 mins the biscuits weren't golden and were soft in the middle, 22 mins was slightly overdone.

8. Once cooked remove from the oven and allow to cool on a cooling rack. For extra flavour you could spread with chocolate spread or my favourite chocolate almond spread!