British•healthy

Ginger spice cookies

Delicious crinkly ginger cookies, made with oats and agave syrup to avoid a 'sugar high'.

Ingredients

Quantities are shown as originally provided.

85 g self-raising flour (OR use plain flour plus an extra ¾ tsp baking powder) ((approx. ⅔ cup))
85 g porridge oats ((approx. 1 cup))
¾ tsp baking powder
¼ tsp bicarbonate of soda
2 tsp ground ginger
1 tsp mixed spice
85 g margarine OR butter ((approx. 6 tbsp))
85 g golden caster sugar ((approx. ⅓ cup + 1 tbsp))
3 tbsp agave syrup

1
Preheat the oven to 200°C (400°F). Line 2 baking sheets with greaseproof paper or a non-stick liner.
2
Using a food processor, pulse the flour, oats, baking powder, bicarb and spices to combine. Add the margarine or butter and pulse again until the mixture resembles crumbs. Add the sugar and pulse to combine. (Alternatively rub in the margarine/butter by hand, then stir in the sugar.)
3
Warm the agave syrup - a few seconds in the microwave should do it, but keep a close eye and make sure it doesn't boil. With the food processor motor running, pour the warmed syrup in and mix to a stiff dough. (Or add to the rest of the ingredients, mix and knead by hand.)
4
With damp palms, roll the mixture into walnut-sized balls, and space well apart on lined baking sheets. The cookies will spread to be 8-10cm (3-4 inches) across so make sure they have room to grow.
5
Bake for 5-8 minutes until golden. Allow to cool on the trays for a minute or two to firm up slightly, then transfer to wire racks until cold.