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Cookies with dried cranberry pieces.
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5 from 4 votes

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
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 179kcal

Ingredients

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: 179kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 89mg | Fiber: 1g | Sugar: 10g | Vitamin A: 360IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.9mg