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Ginger, date & orange cookies
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65g slightly salted butter, softened
50g light brown muscovado sugar
25g fresh root ginger, grated
Finely grated zest 1 orange
50g wholemeal flour
1½ tsp baking powder
75g porridge oats
100g dried pitted dates, finely chopped
1. Preheat the oven to 200°C, gas mark 6. Line a large baking sheet with baking parchment. Put the butter in a bowl with the sugar, ginger and orange zest and beat well with a wooden spoon until combined.
2. Add the flour, baking powder, oats and dates and using you hands, bring together to make a firm, slightly sticky dough. Divide the mixture into 12 balls, flatten each one slightly and place on the lined baking sheet.
3. Bake for 10–12 minutes until risen and pale golden. The cookies will still feel soft but will firm up on cooling. Leave on the baking sheet for 2 minutes before transferring to a wire rack to cool.
Typical values per serving:
This recipe was first published in Tue Dec 29 11:37:00 GMT 2015.
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