Stem Ginger Oatmeal Cookies

Written by: Georgina Ingham | Posted: 16-06-2013

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Some days I really need to bake, and, today was one of those days.  I had plans to bake a luscious lemon cheesecake with a stem ginger biscuit base but, there was a little bit of a kitchen disaster. The less said about that the better, except to say there is no cheesecake to blog about, only the biscuits.

Stem Ginger Oat Biscuits

They’re scrumptious, crisp and crunchy with the occasional chewy nugget of warming stem ginger to catch you by surprise. Sure with all those oats they’re positively healthy right? Well, maybe not positively healthy, but I’d reckon they’re healthier than a lot of the processed breakfast bar/biscuits on the market.

Oats are among the healthiest of cereals. This is because they are high in fibre, containing a good balance of soluble and insoluble fibre. Soluble fibre is found in all fruit and vegetables but is particularly rich in oats. There is scientific research which suggests that soluble fibre from oats, when taken as part of a low fat diet can lower cholesterol and may help lower the risk of heart disease. Oats are naturally low in sugar, salt and saturated fat.


I prefer to use large porridge oats and blitz them myself in the food processor, but feel free to use fine oatmeal instead. If you use fine oatmeal you negate the need to use any food processors/mixers and can make the cookies by hand with ease.

Oh, and did I happen to mention that these are a grand biscuit for dunking in a steaming hot mug of coffee or hot chocolate? Both seem to draw out that sweet, spicy ginger hit superbly.


Stem Ginger Oatmeal Cookies

Perfect for dunking in a steaming mug of coffee or hot chocolate
  • 75g plain flour
  • 1 teaspoon baking powder
  • 75g porridge oats
  • 75g sugar
  • 75g butter
  • 2-3 pieces finely chopped stem ginger
  • 1 teaspoon stem ginger syrup
  • 1 tablespoon milk
1. Preheat the oven to 180c or the equivalent.
2. Line a baking tray with baking parchment.
3. Sift the flour into a bowl.
4. Mix in baking powder, porridge oats sugar and stem ginger.
5. Melt the butter, syrup and milk in a saucepan and stir until heated through.
6. Add to the premixed dry ingredients and stir gently until combined.
7. Spoon onto a baking tray, shaping into rounds.
8. Bake in preheated oven for 10 to 15 minutes, or until golden brown.
9. Leave to cool for 5 minutes before removing from tray.
Prep time:
Cook time:
Total time:
Yield: 1 batch of cookies
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