Ginger and oat cookies recipe

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


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