Ginger and oat cookies recipe
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- Makes 20 cookies
- 10mins to prepare and 15mins to cook
- 145 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 610kJ 145.0kcal
- Fat
- 6g
- Saturates
- 3g
- Salt
- 0.1g
- Sugars
- 12g
of the Reference intake
Carbohydrate 22.8gProtein 1.6gFibre 0.9g
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- 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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