Oaty, Gingery-ish Cookies

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The other week, a colleague brought round some of the Co-Op’s stem ginger cookies for a meeting, and some Liebniz chocolate biscuits. We ate the Leibniz, and stem ginger cookies stayed in my kitchen. I gave them to the kids and while Blue loved them, Pink got so far and then said they were too gingery. She liked the gingery taste but couldn’t cope with the stem ginger.

I love ginger biscuits, and I was casting around for something to make the other day to put in lunchboxes and came up with these – not too gingery, but gingery-ish. Enough for Pink, and with all those oats, practically a health food...

Oaty, Gingery-ish Cookies

Ingredients:

125g unsalted butter, 1 tablespoon of honey, 100g caster sugar, 75g soft light brown sugar, 1 medium egg, lightly beaten, 100g porridge oats, 150g plain flour, ½ teaspoon ground ginger, ½ teaspoon baking powder, pinch of sea salt.

Method:

Line 2 baking trays with greaseproof paper and pre-heat the oven to 190⁰C/gas 5.

Mix the sugars in a bowl. Melt the butter and honey together in a small pan, tip into the sugar and, using a wooden spoon, beat well. Beat in the egg, stir in the oats and then sift in the flour, ginger and baking powder. Stir everything together, then use a dessert spoon to dollop the mixture onto the lined baking trays. Leave a good 4 cms or so between each dollop because the mixture does spread.

Bake for 10-15 minutes till the biscuits are turning golden brown, then once out of the oven, leave on the tray for a few minutes to firm up. You can then lift the biscuits off the tray using the baking parchment lining to put them on cooling racks.

Great in lunchboxes, with a cuppa, for breakfast??