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Ginger Oat Cookies with Cranberries
Oat biscuits/cookies with crystallised ginger and dried cranberries which smell wonderful as they bake and are ideal for snacking on anytime in the autumn and winter
Course
Snack
Cuisine
British
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
Calories
179
kcal
Author
Lucy Allen | BakingQueen74
Equipment
weighing scales
mixing bowl
Ingredients
60
g
muscovado sugar
120
g
flora light/light sunflower spread
1
egg
1
tsp
vanilla extract
120
g
plain flour (all-purpose 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℃ fan / 350℉.
Cream the sugar into the sunflower spread.
60 g muscovado sugar,
120 g flora light/light sunflower spread
Then add the egg and vanilla extract and mix well.
1 tsp vanilla extract,
1 egg
Add the flour, oats, baking powder and salt and mix until combined.
120 g plain flour (all-purpose flour),
80 g porridge oats,
0.5 tsp baking powder,
pinch of salt
Stir in the ginger, mixed peel, cranberries and currants until evenly distributed.
10 g crystallised ginger,
20 g mixed peel,
40 g dried cranberries,
30 g currants
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 12 medium sized cookies.
Nutrition
Calories:
179
kcal
|
Carbohydrates:
23
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
98
mg
|
Potassium:
89
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
360
IU
|
Vitamin C:
0.1
mg
|
Calcium:
23
mg
|
Iron:
0.9
mg