Chock full of ginger and deliciously crunchy.
Combine 170g (6 oz) of butter, 175g (6 oz) of Demerara sugar and 100g (3½ oz) of golden syrup in a large bowl or saucepan and heat until the butter has melted. Stir in 85g (3 oz) of flour, ½ a teaspoon of bicarbonate of soda, 250g (9 oz) of quick oats, 1 teaspoon of powdered ginger and 140g (5 oz) of finely chopped glacé ginger, then 2 tablespoons of boiling water and finally 1 egg. Mix well and leave to cool until easy to handle. Meanwhile heat the oven to 160℃ (320℉). With dampened hands, shape the mixture into balls approximately the size of walnuts then place them onto baking sheets allowing plenty of space for spreading. Bake for 20-25 mins until golden. For a softer, chewier texture bake for a shorter time and at a higher temperature.
michelle picker cooks 