I absolutely adore ginger! These use both ground and crystalised ginger, creating a perfectly spiced flavour that isn’t too overpowering.
These are adapted from a recipe by my favourite chef, Delia Smith; I’ve made them slightly healthier (using a lower-GI sugar and date syrup instead of golden syrup) also made them completely plant-based (using vegan butter instead of regular butter). They are a warming delight – perfect as a mid-morning snack with coffee or an afternoon pick-me-up with a cup of team.
· 110g vegan butter alternative
· 75g coconut sugar
· 1 dessertspoon date syrup
· 110g self-raising flour
· 110g porridge oats
· 40g crystallised ginger, finely chopped (I like Whitworth’s as it’s not so sugary)
· 1 tsp ground ginger
· A pinch of salt
1. Pre-heat the oven to 170C.
2. Gently heat the butter, sugar and syrup together in a small saucepan until the sugar has dissolved.
3. Meanwhile sift the flour into a bowl, then stir in the oats, the chopped and powdered ginger and salt. Next pour the melted mixture in and mix very thoroughly. Let the mixture sit for about 2 minutes while it thickens up and the butter and sugar mixture cools.
4. Take tablespoon-sized amounts of the dough and mold each piece into a little round with your hand. Place them on the baking sheet, spacing them out well so that they have plenty of room to expand (which they will). Press each one to flatten a little bit, then bake them near the centre of the oven for about 20 minutes, or until they’ve turned a lovely golden brown.
5. Leave them on the baking sheet for 15 minutes, then transfer them to a wire rack to finish cooling. Store them in an airtight tin to keep really crisp – they’ll keep nicely for up to 5 days.