![Photograph of Oaty Ginger Cookies](http://www.daffodilkitchen.com/wp-content/uploads/2021/05/IMG_4013_jpg-1140x855.jpg)
Oaty Ginger Cookies
Crispy and chewy cookies, loaded with oats and ginger, these treats tick so many boxes. As delightful with a cup of tea or coffee as they are in a packed lunch or as a quick pick me up on a long walk or cycle, they deliver every time. Quick and easy to make, these flavour bombs with contrasting textures, need to be part of your recipe armoury!
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/05/IMG_3992-1024x768.jpg)
How to make Oaty Ginger Cookies
Collect all your ingredients together:
- unsalted butter
- golden syrup
- plain/all-purpose flour
- caster sugar
- porridge oats
- ground ginger
- baking powder
- bicarbonate of soda
- fine salt
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/05/IMG_4012-1024x768.jpg)
Now make them:
- Melt the butter and golden syrup, either in a pan on the hob or in a bowl in the microwave
- Add the remaining ingredients: flour, sugar, oats, ginger powder, baking powder, bicarbonate of soda and salt.
- Mix well. Divide into balls using a small ice cream scoop or a 1 tablespoon measurement. Each ball should weigh around 30g and you will make around 18 cookies.
- Use your hands to roll them into neater balls (optional) and place them spread out on a baking sheet. Bake for 6 minutes.
- Remove from the oven and, using a palette knife, press down gently on each biscuit to flatten them slightly.
- Put back in the oven and cook for a further 6 minutes. They will be golden on the edges and thick and soft in the middle. They will look slightly underdone.
- Leave on the baking tray for 10 minutes and then transfer to a cooling rack.
- Eat and enjoy! That simple but so good.
Ingredients 1 Weigh butter and syrup into pan and melt 2 Add dry ingredients 3 Mix well and divide into balls … … using small ice cream scoop. 4 Use hands to roll into neater balls. Bake 6 mins 5 Remove from oven. Flatten gently with palette knife 6 Cook for further 6 mins
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/05/IMG_3994_jpg-1-1024x768.jpg)
Made this recipe?
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Oaty Ginger Cookies
Crispy and chewy cookies, loaded with oats and ginger, these treats tick so many boxes. As delightful with a cup of tea or coffee as they are in a packed lunch or as a quick pick me up on a long walk or cycle, they deliver every time.
Ingredients
- 140g unsalted butter
- 75g golden syrup
- 140g plain/all-purpose flour
- 140g caster sugar
- 115g porridge oats
- 2½ teaspoons ground ginger
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon fine salt
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to Fan Oven 140°C/160°C/325°F/Gas 3
-
Melt the butter and golden syrup, either in a pan on the hob or in a bowl in the microwave.
-
Add the remaining ingredients: flour, sugar, oats, ginger powder, baking powder, bicarbonate of soda and salt.
-
Mix well. Divide into balls using a small ice cream scoop or a 1 tablespoon measurement. Each ball should weigh around 30g and you will make around 18 cookies.
-
Use your hands to roll them into neater balls (optional) and place them spread out on a baking sheet. Bake for 6 minutes.
-
Remove from the oven and, using a palette knife, press down gently on each biscuit to flatten them slightly.
-
Put back in the oven and cook for a further 6 minutes. They will be golden on the edges and thick and soft in the middle. They will look slightly underdone.
-
Leave on the baking tray for 10 minutes and then transfer to a cooling rack.
-
Eat and enjoy! That simple but so good.
Recipe Notes
Equipment:
- large microwave safe bowl or saucepan
- kitchen scales and measuring spoons
- ice cream scoop
- large baking or oven tray lined with baking parchment
Crispy or chewy?
Traditionally these were not served chewy in the centre. If you prefer crispy biscuits cook for 2 – 3 minutes longer or until darker and cooked to your liking
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