Ginger Oat Biscuits with Cranberries

When it is chilly I like to bake biscuits or cookies for my children to eat after school. Packed with oats and dried fruits (I leave out nuts due to allergies and because we don’t like nuts much), these ginger oat biscuits give them a bit of extra energy for the long dark afternoons when they are playing at home.

I might also steal a couple myself to fuel the housework!

Homely Baking

The smell of baking just makes the house feel like a home, don’t you think? Even if I’ve been busy all morning working at home, I can find five or ten minutes to mix up a few store-cupboard ingredients and make a batch of ginger oat biscuits.

I often vary the dried fruit by what I have in the cupboards that particular week. In the summer I expect fresh blueberries and raspberries might feature in them too! With a few healthy swaps such as light spread instead of butter, I can still allow myself a biscuit within my healthy eating plan too.

Oat biscuits are a real favourite in my house, they are easy to bake and nutritious. Adding a burst of spice from crystallised ginger makes them excellent for the winter months. 

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Ginger Oat Biscuits with Cranberries

Oat biscuits or cookies with ginger and cranberry which smell wonderful as they bake and are ideal for snacking on anytime in the autumn and winter

5 from 3 votes

Print Rate

Course: Snack

Cuisine: British

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12

Calories: 179kcal

Author: Lucy Allen | BakingQueen74

Ingredients

• 60 g muscovado sugar
• 120 g flora light/light sunflower spread
• 1 tsp vanilla extract
• 120 g plain flour
• 80 g porridge oats
• 0.5 tsp baking powder
• pinch of salt
• 10 g crystallised ginger chopped
• 20 g mixed peel
• 40 g dried cranberries
• 30 g currants or raisins, sultanas etc

UK Measurements - US Measurements

Instructions

• Preheat the oven to 180 degrees fan.
• Cream the sugar into the sunflower spread.
• Then add the egg and vanilla extract and mix well.
• Add the flour, oats, baking powder and salt and mix until combined.
• Stir in the ginger, mixed peel, cranberries and currants until evenly distributed.
• Line two baking trays with baking paper.
• Form medium sized rounds using a spoon and press down lightly to flatten them. 
• Bake for 20-25 minutes until firm and golden brown.
• Allow to cool on a rack.

Notes

This recipe makes 10 medium sized cookies.

Weightwatchers Smartpoints per cookie: 6

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Sending these cookies over to Bake of the Week with Casa Costello and Mummy Mishaps