Cover a large baking trays/s with some greaseproof baking paper
Melt the butter and marmalade in a microwave bowl in a microwave for about 60-90 seconds, (do this on 30 second bursts to avoid burning the butter) and stir
Pour all of the ingredients into a food processor, and pulse for a few seconds to combine therms all
Leave the mixture for 10 minutes to absorb all of the liquid
using a spoon and your hands, make small balls of mixture and place on the baking trays, then press down to make cookie shapes (leave a gap between each one to allow for them spreading)
Bake in the oven for about 15 minutes until just golden brown
Leave on the tray to cool completely
Keep in an airtight tin/tub
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/05/gluten-sugar-free-bircher-muesli-cookies.html