These cookies taste like a cross between a Hobnob and a spiced Ginger Nuts biscuit. Super easy to make, the hardest part is waiting between each of the different stages!
These are also perfect for little hands which will want to get involved. They can help with pouring the ingredients into the food processors, rolling, cutting and decorating. The use of oats and wholemeal flour means that although they are still a biscuit, they will still be contributing towards fibre intake.
These make the perfect little gift, or can be hung on the Christmas tree as decorations. To do this, poke a hole at the top before baking to allow you to use string to hang from the tree.
Makes around 30 small cookies
- 75g oats
- 100g wholemeal flour
- 1 tsp ground ginger
- 1/2 tsp ground sweet cinnamon
- 1/2 tsp mixed spice
- 1/2 tsp bicarbonate of soda
- 50g butter
- 70g soft light brown sugar
- 30g golden syrup
- 1/2 a beaten egg
- Plain flour for dusting
- In a food processor, blitz the oats till they resemble flour. Add the wholemeal flour, spices, bicarbonate of soda and butter. Blitz together till the mixture resembles breadcrumbs.
- Add the sugar and briefly mix together before adding the golden syrup and egg. Mix till the dough forms large clumps before turning out onto the work surface. The mixture should feel a little sticky. If it is dry add a little more egg.
- Lightly knead the dough till it just comes together.
- Wrap in clingfilm and place in the fridge to chill for 15 minutes.
- Preheat the over to 160°C fan/ 180°C convection.
- Line 2 large baking trays with baking parchment.
- Roll the dough out to a thickness of 5mm using a little plain flour to stop it from sticking, and cut out your desired shapes using a lightly dusted cookie cutter.
- Place the cookies on the lined baking sheet, leaving a 1cm gap between the cookies to allow them to expand slightly.
- Bake for 12 minutes for smaller shapes (or those with several holes in them like my snowflakes) and up to 15 minutes for larger shapes till just turning slightly darker on the edges.
- Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Per 10g cookie: 48kcal/ 1.7 fat/ 0.9g saturated fat/ 7.0g carbohydrates/ 0.6g fibre/ 0.9g protein