These are really very, very good. I’ve made them as a gift for a friend of mine who will hopefully have a new baby by this time next week. She needs all the comfort food she can get just now – the last weeks of pregnancy are such a slog! I’ve eaten one of these cookies, just to make sure they tasted good, then have had to spend the rest of the day trying not to eat any more…
There’s no reason why you couldn’t make these into Cherry Crunch Cookies by adding chopped dried cherries and a little vanilla instead of the ginger… If you try a change of ingredients, let me know how you get on.
50g plain wholemeal flour
75g rolled oats
1/2 level tsp bicarbonate of soda (baking soda)
50g crystallized ginger, chopped very finely
1/2 tsp ground ginger
50g caster sugar
1 tbsp golden syrup
1 tbsp milk
- Preheat your oven to 150C (140C for fan oven), Gas Mark 2, 300F.
- Line 2 large baking sheets with baking parchment or grease them lightly.
- Measure the flour, bicarbonate of soda, crystallized ginger, ground ginger and rolled oats into a mixing bowl.
- Melt the butter, sugar and syrup together very gently in a small pan.
- Mix the melted butter & syrup and the milk into the dry ingredients.
- Refrigerate the mixture for 5 minutes or so it firms up a bit.
- Take heaped teaspoons of the mix and roll into balls. Put on your baking sheets spaced WELL apart – these biscuits really spread. Flatten the top of each biscuit with your hand or a fork.
- Bake for 15-20 minutes (check after 12 if you are using a fan oven), or until lightly browned.
- Cool on the baking trays for a few minutes (they’ll fall apart if you move them straight away!), then transfer to a wire rack to finish cooling.
Hope you enjoy these.. I haven’t made them before, so I’m not sure how long they’ll keep for, but I’m sure they would be good for 2-3 days in an air-tight box.