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1. Heat the oven to 180C/fan160C/gas 4. Line several baking sheets with baking parchment or non-stick sheets. Warm the butter, sugar and golden syrup in a large saucepan over a medium heat until the butter has melted. Stir in the flour, bicarbonate of soda, oats, cinnamon, dried fruits and ginger, then the water and finally the egg. Leave to cool until easy to handle.
2. With dampened hands, shape the mixture into 18 large balls, then flatten them onto the baking sheets - allowing plenty of space for spreading - and bake for 15-20 mins until golden. (This will give a soft, chewy cookie. For a crisper one, reduce the heat to 160C/fan140C/gas 3 and bake for a further 5-10 mins.)
3. Allow the cookies to cool on the trays briefly, then lift onto to a cooling rack. Will keep in an airtight container, separated with baking parchment, for up to 1 week.

Per cookie

236 kcalories, protein 3g, carbohydrate 37g, fat 10 g, saturated fat 5g, fibre 2g, salt 0.3 g

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• Loustar14

  02 November 2007

  Loustar14 rated this recipe

  

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• ruthy

  02 January 2008

  ruthy rated this recipe

  

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• david cassid

  16 January 2008

  david cassid rated and commented on this recipe

  

  really yummy - the children love them

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• margu

  28 January 2008

  margu rated and commented on this recipe

  

  very chewy and delicious, my friends love it

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• Fiona

  02 March 2008

  Fiona rated and commented on this recipe

  

  These were ok although I thought the mixture was a bit sloppy...not the best cookie i've had.

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• shannon

  12 April 2008

  shannon rated and commented on this recipe

  

  I made these cookies changed the syrup to maple did 2 parts dried fruit added pine nuts and a little cumin very very yummy

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• katgonewest

  18 May 2008

  katgonewest rated and commented on this recipe

  

  I also changed golden syrup to maple - a lot cheaper! - and added crystallized ginger instead of ginger stem, and mixed dried fruit instead of apricots- DELICIOUS!

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• Bwyd Mared

  10 June 2008

  Bwyd Mared rated and commented on this recipe

  

  mmm lovely! Didn't have golden syrup, but found malt extract, worked well! Used cranberries instead of cherries.

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• kcikingkatie

  16 June 2008

  kcikingkatie rated and commented on this recipe

  

  Made these as a fathers day present - went down well with the whole family (they do spread though! I'll make smaller balls next time!)

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• ljwarrington

  09 July 2008

  ljwarrington rated and commented on this recipe

  

  very simple to make and look and taste lovely! will make again!

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• Woody

  19 July 2008

  Woody commented on this recipe

  How much stem ginger?

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• Woody

  19 July 2008

  Woody commented on this recipe

  D'oh - ignore that! Just re-read the recipe!

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Ingredients

• 175g butter
• 175g demerara sugar
• 100g golden syrup
• 85g plain flour
• ½ tsp bicarbonate of soda
• 250g porridge oats
• 1 tsp ground cinnamon
• 100g each of ready-to-eat dried apricots, chopped and stem ginger , chopped
• 75-80g pack dried sour cherries
• 2 tbsp boiling water
• 1 medium egg , beaten

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Difficulty and servings

Makes 18

Preperation and cooking times

Ready in 45 - 50 minutes

Ingredients

• 175g butter
• 175g demerara sugar
• 100g golden syrup
• 85g plain flour
• ½ tsp bicarbonate of soda
• 250g porridge oats
• 1 tsp ground cinnamon
• 100g each of ready-to-eat dried apricots, chopped and stem ginger , chopped
• 75-80g pack dried sour cherries
• 2 tbsp boiling water
• 1 medium egg , beaten

Per cookie

236 kcalories, protein 3g, carbohydrate 37g, fat 10 g, saturated fat 5g, fibre 2g, salt 0.3 g

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