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.
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.
Equipment:
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