Tuesday, 7 April 2015

Ginger oat cookies

I try to always have a homemade sweet treat in the house. Over time I've realised that if there is nothing in the jar to temper that craving for a little sweet thing, I'll only head to the shops and by something so much worse for me than a little home made cookie.

These oat cookies, while having a high sugar content, are still "healthier" than chomping through a few shop brought cookies. An easy "cheat" that I've found is to make the cookies a little smaller than the recipe dictates. This recipe makes 24, but I stretched out almost 40 using the same quantities and one or two smaller cookies have got to be better than one or two large cookies, right?!

I also reduce the sugar content over time, I tend to find that recipes with spices in them can take a slightly lower sugar level without losing anything in the taste. For this recipe I have listed out all the ingredients as per the recipe and given my sugar measurements in brackets - use whichever you prefer.


Ginger Oat Cookies - Recipe from this BBC Food/Great British Bake Off recipe

225g unsalted butter
100g (80g) golden syrup
200g (160g) soft brown sugar
150g plain flour
2 tsp baking powder
1/2 tsp salt
4 tsp ground ginger
2 tsp ground cinnamon
400g rolled oats 
2 medium eggs, beaten
50g stem ginger chopped (I used jarred ginger in syrup rather than fresh ginger)
50g milk chocolate, chopped into small pieces

Preheat the oven to 180C, gas 4. Line 2 baking trays with baking parchment.

Melt the butter and golden syrup in a pan over a low heat. Set aside to cool.

Combine the sugar, flour, baking powder, salt and spices and mix well. Stir in the oats and mix thoroughly. Pour in the melted butter mix and combine before adding the eggs and stem ginger. Stir well to evenly mix the ginger pieces.

Spoon onto your baking sheets using a teaspoon. They will spread a little so leave some space between each cookie. Bake in the oven for 8-10 minutes before transferring to a cooking rack to cool completely.

Put your chocolate pieces into a disposable piping bag (If your bag already has a hole for a piping nozzle fold it over and secure with some tape). Place the bag into a clean bowl sat over a pan of gently simmering water until the chocolate has melted completely. 

Place your cooled cookies onto some greaseproof paper, closely together. Cut a small hole into your piping bag and drizzle the chocolate over your cookies. Allow the chocolate to cool a little before transferring your cookies to an airtight jar or your mouth.

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