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Ginger Cookies - Extra ginger with a hard crunch

  • 1 cup Harraways rolled oats

  • 2 cup flour

  • ¼ cup ground almonds (optional)

  • 1/2 cup coconut

  • 40g coconut sugar or soft brown sugar

  • 200g golden syrup 

  • 150 g butter

  • 3 ½ Tablespoons ginger powder

  • ¼ cup black currants (optional)

  • 1 tsp baking soda


  • Preheat oven to 160C fanbake and line 2 oven trays with baking paper for easy clean-up.

  • Combine rolled oats, flour, coconut, almond flour, currants and sugar in a large bowl.

  • Heat together golden syrup, butter until butter melts. Add ginger and stir.

  • Stir in soda, then mix into dry ingredients until well combined.

  • Roll mixture into balls slightly smaller than a golf ball, press done with a folk and place on trays, allowing a little room for spreading.

  • bake for 14 minutes. For a very crunchy biscuits, turn oven off leave cookies in the oven with the door unsealed by placing a tea towel in-between the door for 25 -30 minutes.

  • Allow to cool on the trays (they will harden on cooling) before transferring to airtight container. They will keep fresh for several week.

  • Enjoy!

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