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Ginger and oat cookies recipe

65 ratings

These gorgeous cookies are gently spiced with warming ginger while the oats give great texture; the addition of stem ginger adds a welcome chew that keeps you coming back for more. Perfect enjoyed on their own or to accompany a cup of tea, they're just slightly soft in the centre too - our favourite! See method

Makes 20 cookies
10mins to prepare and 15mins to cook
145 calories / serving

Ingredients

125g (4oz) cubed unsalted butter
175g (6oz) light muscovado sugar
2tbsp golden syrup
½tsp bicarbonate of soda
pinch of salt
¾tsp ground ginger
3 finely shredded balls of stem ginger (drained)
150g (5oz) plain flour
150g (5oz) rolled oats

Each serving contains

Energy
610kj
145kcal 7%
Fat
6g 8%
Saturates
3g 16%
Sugars
12g 13%
Salt
0.1g 2%

of the reference intake
Carbohydrate 22.8g Protein 1.6g Fibre 0.9g

Method

Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Line 2-3 baking sheets with nonstick baking paper.
Melt 125g (4oz) cubed unsalted butter and stir in 175g (6oz) light muscovado sugar. Then mix in 2 tbsp golden syrup, 1⁄2 tsp bicarbonate of soda, a pinch of salt, 3⁄4 tsp ground ginger and 3 finely shredded balls of stem ginger (drained). Stir in 150g (5oz) each of plain flour and rolled oats to form a firm dough.
Divide into 20 and roll into rounds. Space out on the trays and bake for 12-15 minutes, until lightly golden. Leave on the trays to firm up, then transfer to a rack to cool completely.

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