I've had a jar of stem ginger sat in my fridge for an age and have wondered what I could make with it. Wanting to take something to a Dungeons and Dragons evening I started to think of vegan bakes. I had recently been baking with oats and had bought some Flora buttery (it's not bad) and wondered if I could make some cookies. Well I chucked a few ingredients together and ended up with these. They're pretty easy to whip up and go down a treat. I should note that whilst they crisp up nicely when the bake, they can get soft the longer you leave them. That being said, who leaves cookies laying around?!
Hands-on Time 10 minutes
Baking Time 15 minutes
200g Rolled oats
100g Wholemeal flour
1/4 tsp Fine salt
1 tsp Baking powder
1/2 tsp Ground ginger
70g Dark muscovado sugar
100g Stem ginger
2 tbsp Syrup (from stem ginger)
100g Dark chocolate (vegan)
Preheat the oven to 170°C/150°C(Fan)/325°F/Gas mark 3.
Add the oats, flour, salt, baking powder, ground ginger, and sugar to a bowl and give a stir using the spoon.
Add the margarine and combine.
Shake as much syrup off the stem ginger as possible.
Using scissors snip the stem ginger into the bowl.
Add 2 tablespoons of stem ginger syrup into the bowl.
Use a knife to chop the chocolate up into small pieces and add to the bowl.
Give the mix one last stir until they’re evenly distributed.
Line a baking sheet with parchment.
Using a metal spoon dollop the mixture into 8 mounds onto the lined baking sheet. You only want to use half of the mixture.
Use the palm of your hand to flatten the cookies.
Pop the baking sheet into the oven on a middle shelf for 15 minutes until the cookies are golden.
Remove the sheet from the oven and slide the parchment onto a worktop.
Re-line the baking sheet and repeat the above steps using the remaining cookie mix.
After the cookies have sat to cool on the worktop for a couple of minutes transfer them onto a wire racket finish cooling completely.