makes 12-24

45 minutes


  • 115g non-dairy butter softened⁠
  • 110g Sweet Freedom CARAMEL SYRUP
  • 260g gluten free plain flour (non gluten free plain flour also works)
  • for drizzling Sweet Freedom CHOC SHOT


  1. Preheat the oven to 170C.
  2. Line a cookie sheet with parchment paper.⁠
  3. Prepare a rolling area with a little flour and have your cookie cutter handy.⁠
  4. Place butter in a large mixing bowl and whip it with a mixer or whisk until it’s creamy.⁠
  5. Add the CARAMEL SYRUP and mix once again to combine. Add in flour and use a wooden spoon to mix.⁠
  6. Form the dough into a ball with your hands and flatten.
  7. Roll out the dough ball to ¼” thickness.⁠
  8. Use a cookie cutter to cut out the biscuits.
  9. Carefully transfer to a prepared cookie sheet, spacing them ½ an inch apart - that way they won’t spread as they bake.⁠
  10. Gather up any dough scraps and repeat until all dough is used up.
  11. Bake in a pre-heated oven for approximately 11-13 minutes, until the edges start to become golden.
  12. Remove from the oven and place on a cooling rack.
  13. Allow the cookies to cool for 10 minutes and zig zag with CHOC SHOT!

inspire and share on instagram #sweetfreedom

who's recommending us