Ginger Cookies - Extra ginger with a hard crunch
Ingredients

• 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
  
  Method

• 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!