Gooey Ginger Oat Cookies with a Chocolate Drizzle

Weekend afternoons with kids at home usually mean finding something to keep everyone occupied that doesn't involve screens. Baking these ginger oat cookies solves that problem. The cookies come out gooey in the middle with crispy edges, and the chocolate drizzle on top makes them look more impressive than the effort required. The ginger adds warmth without overwhelming everything else. Some of the ginger gets ground into powder, some stays in small pieces for texture. Good for rainy days or when you just need something sweet to make with whatever's already in the cupboard. Recipe and image by Zarina from @zarskitchen.

Ingredients

• 120g unsalted butter at room temperature
• 85g Muscovado sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp golden syrup
• 100g plain flour
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp nutmeg freshly grated
• 140g rolled oats
• 60g SACO Ginger Flakes
• Dark chocolate for drizzle

Method

1. Preheat oven to 180°C.
2. Beat together butter and sugar until light and fluffy.
3. Add eggs one at a time, then vanilla and golden syrup.
4. Sift in flour, baking powder, cinnamon, salt, and nutmeg. Mix until combined.
5. Stir in oats and ginger flakes.
6. Roll into balls and place on a lined baking tray. Press down slightly.
7. Bake for 10-12 minutes until golden at the edges but still soft in the middle.
8. Leave to cool on the tray for 5 minutes then transfer to a wire rack.
9. Melt the dark chocolate and drizzle over the cooled cookies.
10. Allow the chocolate to set before serving.

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MAKE IT WITH SACO

The product behind this recipe

Ivory Coast, West Africa

Dried Ginger Flakes

Sun-dried, hand-roasted

£5.95 Shop now