makes 12

20 minutes


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


  1. Preheat the oven to 170C.⁠
  2. Line a cookie sheet with parchment paper.⁠
  3. Place butter in a large mixing bowl and whisk until creamy.⁠
  4. Add the CARAMEL SYRUP and mix once again to combine. Add in flour and use a wooden spoon to mix.⁠
  5. Form the dough into a ball with your hands and flatten.⁠
  6. Shape into egg shaped cookies.⁠
  7. Carefully transfer to a prepared cookie sheet, spacing them ½ an inch apart - that way they won’t spread into each other as they bake.⁠
  8. Gather up any dough scraps and repeat until all dough is used up.⁠
  9. Bake in a pre-heated oven for approximately 11-13 minutes, until the edges start to become golden... keep a beady eye on them so they don't burn.
  10.  Remove from the oven and place on a cooling rack.⁠
  11. Once cooled, add a drizzle of CHOC SHOT to decorate and enjoy!

inspire and share on instagram #sweetfreedom

who's recommending us