Just incase you hadn't eaten your body weight in hot cross buns and chocolate last week....
2 Tbspn coconut sugar
1 tsp bicarb soda
100g GF rolled oats
150g sorghum flour
50g shredded coconut
Preheat the oven to 180. Line a baking tray and set aside.
Combine the butter, honey, coconut sugar and bicarb soda in a saucepan over a low heat and gently stir the mixture until everything is melted.
Add the honey mixture to the dry ingredients and mix well. The mixture should be sticky but not overly runny.
Mould a small handful of mixture into a ball and then press out onto the lined baking tray into a cookie shape. Leave space between the cookies to allow them to expand. Once all the mixture is pressed out into cookies, gently go back over the cookies with a fork and press down.
Put the baking tray into the oven and allow to cook for 10-15 minutes, or until golden brown.
Remove the biscuits from the oven and leave to completely cool before attempting to move. When you first get the biscuits out they will seem very soft, but they will firm up as they cool.