Syrup and Oat Cookies

Name: Syrup and Oat Cookies
Yield: 12 servings
Ingredients: 62 ½ g PURE BUTTERY TASTE SPREAD; 2 ½ tbsp GOLDEN SYRUP OR BROWN RICE SYRUP; 62 ½ g SOFT BROWN SUGAR; 87 ½ g SELF-RAISING FLOUR (SIFTED); 62 ½ g PORRIDGE OATS; 25 g RAISINS; ½ tsp GROUND GINGER

Crispy, sweet and soft in the middle. These cookies are a sweet treat for the whole family.

Yields6 ServingsTotal Time25 minsDifficultyBeginner

Ingredients

62 ½ g PURE BUTTERY TASTE SPREAD

2 ½ tbsp GOLDEN SYRUP OR BROWN RICE SYRUP

62 ½ g SOFT BROWN SUGAR

87 ½ g SELF-RAISING FLOUR (SIFTED)

62 ½ g PORRIDGE OATS

25 g RAISINS

½ tsp GROUND GINGER

Method

Preheat oven to 180°C/ gas mark 4. Grease a baking sheet with Pure spread.

Melt the Pure spread with the syrup in a pan over a low heat. Stir in the sugar, flour, porridge oats, raisins and ginger.

Shape the mixture into small balls using a heaped teaspoon of mixture. Place balls on a baking sheet and flatten slightly (allow space for the cookies to spread).

Bake for 15 minutes or until lightly brown and firm to touch. Cool for 5 minutes, before removing from the tray.

Place the biscuits on a wire rack to cool.