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Ginger and oat cookies recipe
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73 ratings
Created by The Tesco Recipes team
These gorgeous cookies are gently spiced with warming ginger while the oats give great texture; the addition of stem ginger adds a welcome chew that keeps you coming back for more. Perfect enjoyed on their own or to accompany a cup of tea, they're just slightly soft in the centre too - our favourite! See method
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
Each serving contains
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Energy
610kj
145kcal
7%
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Fat
6g
8%
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Saturates
3g
16%
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Sugars
12g
13%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 22.8g
Protein 1.6g
Fibre 0.9g
Method
- 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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