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!
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
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
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
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
Cinnamon and Cardamom Brioche Rolls
Eggy Bread
You May Also Like
Marie Rose Sauce
Roast Brussels Sprouts with Hazelnuts and Butter
