*Oat and Ginger Cookies*
Makes one dozen
You can replace the ginger with raisins if you want for a less zesty version, or have both for a really tasty combination!
1 1/2 cups flour (6 ounces)
1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
pinch of salt
3/4 cup rolled oats (2 ounces)
1/2 cup soft light brown sugar, packed (3 ounces)
1/4 cup white sugar (2 ounces)
6 pieces of stem ginger in syrup, chopped into bits
1/2 cup butter, melted (4 ounces)
1 large free range egg, beaten
Preheat the oven to 180*C/350*F/gas mark 4. Lightly grease a baking sheet and set aside.
Whisk the flour, soda, ginger, cinnamon, salt and oats together in a bowl. Stir in the sugars and oats. Beat the butter and egg together. Add this to the dry mixture, mixing well to combine until dark amd moist with a good dropping consistency. Stir in the chopped ginger.
Drop by spoonfuls onto the prepared baking sheet, leaving 2 inches between each for spreading. Bake for 10 minutes, until golden brown but still a bit soft. Leave to cool on the baking sheet for a few minutes before scooping off to a wire rack to finish cooling. Store in an airtight container for up to one week.