Add a little more syrup if you need these sweeter, but you may have to add a touch more wholemeal flour to stop it sticking when you roll them out.
If you want to use them in my refined sugar-free cheesecake, you'll find it here.
Find more of Stacy Hart’s refined sugar free recipes at her Facebook group What’s Cooking in Stacey Dee’s Kitchen?
Mix the wholemeal flour, oatmeal, baking powder and salt together and rub in
the butter to make breadcrumbs (or use a food processor). Mix in the agave syrup.
Turn out onto a board and push the mixture together to form a disk then wrap in clingfilm. Refrigerate for 30 minutes before rolling out until 3mm thick.
Heat oven to 190°C (160°C fan) and line two baking trays with parchment paper.
Cut into circles using 8.5cm cutter then bake for 9-10 mins until browning. Do not over bake!