As we're nearing spring I thought what a better time to use up ingredients in my baking cupboard - the first one on the list was stem ginger! Black treacle and rice flour to be used up next, so all ideas welcome :)
So these are a slight twist to mum's original recipe for Flapjack Cookies I did previously on the blog. Whilst mentioning my mum's Flapjack recipe, did you know that is one of the main reasons people end up finding / reading my blog!?! It's because they type in 'flapjack cooie' into google and my link shows as the forth one down (yes just below the BBC - Ha!!)
Right sorry went off on a bit of a tangent then, back to the old recipe :))
Ginger Flapjack Cookies
100g Stork or Softened butter
1 tbsp Golden syrup
100g Caster sugar
1 tsp Bicarbonate of soda
1 tsp Ground ginger
2 tbsp Finely grated stem ginger
100g Plain flour (if you wanna be ubber healthy use wholemeal flour)
125g Porridge oats
Pop the butter, syrup and sugar in a small saucepan and heat gently until just melted. Remove from the heat heat and add the bicarbonate soda, ground ginger and the grated stem ginger.
In a separate large bowl put in your oats and flour, mix. Then pour in the warm ingredients from the saucepan - mix well.
Now at this point I wrapped the dough in cling and popped it into the freezer for half an hour to an hour, just to make it easier to work with. Roll into small balls and place on prepared and lined baking trays. Pop in an oven preheated at 180oc for around 10mins - I ended having to do this in three batches as only have 2 trays. Leave to cool on the trays once out of the oven for 1-2mins before transferring to a wire rack to cool completely.
Oats & ginger? They must be healthy!?! :)
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