Today Grace and Dale are off to the Gadget Show Live in Birmingham and last night, leaving it until the last minute, Grace asked if there were any snacks she could take for the journey. Having scoured the cupboards and realised there was very little in the way of snack food, I threw on the apron and decided to bake some cookies.
These gingery, oaty cookies are crispy on the outside and chewy in the middle – the perfect accompaniment to your morning coffee or afternoon cuppa. You can even share them with the children (if you have to!)
Ingredients (makes 16-18)
100g baking margarine or butter (I use Stork)
100g soft light brown sugar
2 tbsps golden syrup
150g porridge oats
125g plain flour
1 tsp baking powder
1-2 tsp ground ginger (depending on your taste)
1. Preheat the oven to 180°C and line or lightly grease 2 or 3 baking trays. You may need to bake the cookies in batches.
2. Cream together the margarine/butter, sugar and golden syrup until it is well combined.
3. Add the egg and porridge oats then sift in the flour, baking powder and ground ginger.
4. Stir well to combine all the ingredients and bring them together into a dough. I use a food mixer with a beater attachment to do this.
5. Take tablespoon sized chunks of dough (I find a spring loaded scoop ideal for this), place them on the baking trays and press them down with a fork. Dipping the fork in cold water will help stop it sticking to the dough. The cookies will spread a little when they cook so leave a little space between each one.
6. Bake in the preheated oven for 12-15 minutes until they are golden brown. If they don’t look cooked after this time, put them back in the oven and check every couple of minutes.
7. Remove the trays from the oven and leave to cool for 2 minutes before removing the cookies to cool completely on a wire rack.