Adding oatmeal to gingerbread cookies gives a lovely texture and nutty taste. Crisp on the outside but chewy in the middle, there’s no better afternoon treat on a cold, grey day.
100g light soft brown sugar
75g coconut sugar
75g golden syrup
250g gluten free flour
100g Mornflake Stoneground Oatmeal, medium
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp cinnamon powder
1 egg, lightly beaten
Pinch of salt
Put the sugars, golden syrup, butter and a pinch of salt into a saucepan. Heat until all the ingredients melt, stirring occasionally. Set aside to cool slightly.
In a mixing bowl add the oatmeal, flour, bicarbonate of soda and spices and stir. Make a well in the centre, then pour in the syrup mixture and stir to combine. Add the egg and stir thoroughly. Cover the bowl and place in the fridge for 30 minutes-1 hour or until the dough becomes firm.
Heat the oven to 180°C fan. Line 2 baking trays with baking paper.
On a lightly floured surface, roll out the dough until about 6mm thick. Cut out the biscuit shapes with a 6cm round cutter. Place the biscuits on the lined trays, allow some space between each biscuit as they will spread a little as they bake.
Bake for 8 minutes until golden brown.
Remove from the oven and allow to cool on a wire rack.
Store in an airtight container and eat within 5 days.