• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 110g of butter
  • 50g of golden syrup
  • 50g of brown sugar
  • 50g of white sugar
  • 75g of flour * can use gluten-free or wheat flour
  • 1 teaspoon of baking powder
  • 2 teaspoons of ginger powder
  • 2 tablespoons of desiccated coconut
  • 200g of rolled oats
  • 1 egg
  • 75g of dark chocolate
  1. Instructions
  2. Line 2 large baking sheets with greaseproof paper. Preheat the oven to 180 C/ 350 F. In a small saucepan, melt the butter and the golden syrup over a low heat. Once all the butter has melted, take it off the heat and leave aside.
  3. Meanwhile, put the flour, baking powder, ginger, coconut and rolled oats into a large mixing bowl. Stir the mixture with a spoon, and then pour in the melted butter, sugars and syrup. Mix well together so all ingredients are combined. Finally add the beaten egg and stir once again.
  4. Using a teaspoon, place balls of the mixture onto the baking sheet. Flatten out the cookies into discs. Ensure that there is room between each cookie, leaving room for them to spread while cooking.
  5. Place the cookies in the oven for 10-15 minutes. They should be golden around the edges when cooked. Place the cookies on a wire rack to cool.
  6. Melt the chocolate and spoon the chocolate onto half of the cookies. Allow to cool and set before serving.