Meals and Courses

  • 6 tablespoons golden syrup
  • 50 g (2 oz) vegan spread
  • 115 g (4 oz) rolled oats
  • 75 g (3 oz) wholemeal plain flour
  • 1 teaspoon baking powder
  • 50 g (2 oz) well-drained stem ginger in syrup, finely chopped
  • 50 g (2 oz) plain dark chocolate (70% cocoa solids), roughly chopped

Heat the golden syrup and spread in a small saucepan over a gentle heat until melted, stirring. Allow to cool slightly.

Mix all the remaining ingredients together in a large bowl. Pour in the syrup mixture and mix to form a soft dough. Place 14 spoonfuls of the mixture well spaced apart on a large baking sheet lined with baking parchment and gently press with the back of a spoon to flatten slightly. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 8–10 minutes until pale golden.

Leave the cookies to cool on the baking sheet for 5 minutes until firm, then transfer to a wire rack to cool completely.

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