Oat and stem ginger cookies

Serves: 20

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Total Time: 25

Prep Time: 15

Cook Time: 10

• 175 gram(s) (6oz) plain flour, sieved
• Half teaspoon(s) bicarbonate of soda
• 1 teaspoon(s) ground ginger
• 1 teaspoon(s) ground cinnamon
• 50 gram(s) (2oz) rolled oats
• 75 gram(s) (3oz) light Muscovado sugar
• 50 gram(s) (2oz) golden caster sugar
• 6 piece(s) /½ 350g jar stem ginger in syrup, cut into chunks
• 125 gram(s) (4oz) butter, melted
• 1  egg, beaten

Method

1. Preheat the oven to gas mark 4/180ºC (170ºC fan oven). In a large bowl, add the flour, bicarbonate of soda, spices and a pinch of salt. Stir in the oats, sugars and ginger. In another bowl, mix the butter with the egg and stir well. Tip butter into dry mix and stir well. It should be a dark moist mixture with a dropping consistency.
2. Drop spoonfuls of the mixture on to a greased baking sheet, leaving enough space between them to allow them to spread. Bake for 10 mins, till golden but still a little soft. Leave to cool on the tray for a minute, then transfer to a cooling rack and let cool completely. Store in an airtight tight container for up to a week.

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