I love ginger cookies. The ginger cookies you can buy in the shops have milk, so I can’t eat them because I’m allergic to milk. So I decided to make my own. This recipe is very easy, and much more healthy than the ones you get in you local supermarket. This is how I made theseoat and ginger cookies – they’re delicious, my mum & dad thought so too!

You will need:

• 100g cubed unsalted butter
• 50g light muscovado sugar
• 2 Tbsp golden syrup
• ½tsp bicarbonate of soda
• pinch of salt
• ¾ tsp ground ginger
• 150g  plain flour
• 150g rolled oat

How to make the cookies:

1. Preheat the oven to 170°C.
2. Line a  baking tray  with non-stick baking paper.
3. Melt the butter, let it cool a bit, then stir in the sugar.
4. Mix in the syrup, bicarbonate of soda, ground ginger and  a pinch of salt. Stir in the flour and the oats and stir until you get a  firm dough.
5. Divide the dough iit into 15 small, ping-pong shaped balls, then press them between your palms.
6. Put them on the  lined baking tray and bake for 12-15 minutes, until lightly golden.
7. Let them cool completely.

Tips

• Keep the cookies in a tin or large jar  –  they will last for a few days.
• These cookies are very nice with a cup of tea.
• If  you like you cookies very sweet, add more sugar.