Kipper had a playdate lined up, so we decided to bake some ginger spice cookies to take with us. We had a fun time baking, and once the cookies were cooled we packed them into a plastic box and set off to play.
Our hosts made drinks and we had a cookie each – yum! The lid went back on the plastic box, and I sat chatting with Kipper’s friend’s mum while the two kids went off to do their own thing. They seemed to be having fun, although before long it got strangely quiet… but we decided that they couldn’t both be unconscious, and were probably fine.
Well, they were fine, sure enough. Shortly thereafter they both reappeared, with sheepish expressions and AN EMPTY PLASTIC BOX! We reckon they’d polished off five ginger spice cookies each. So this recipe definitely comes with a high preschooler approval rating!
Incidentally, I’ve had this recipe for donkey’s years, and tinkered with it a fair amount during that time. The end result looks very professional, for a very minimal effort (my kind of recipe). It is also a very accommodating recipe – on one occasion I forgot to add the sugar, and although the shape and texture were a bit wrong, the finished cookies still got enthusiastically eaten. This time, I tried to make the recipe a bit more healthy (can you make a healthy cookie?) by replacing some of the flour with oats, reducing the amount of sugar slightly, and using agave syrup, all of which contribute to a lower GI in the final product. This should mean that any potential ‘sugar high’ is reduced, at least a bit. Although if your 3-year-old eats five of these delicious ginger spice cookies, I can’t be held responsible if they start bouncing off the walls 🙂
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- 85g self-raising flour (OR use plain flour plus 0.75tsp baking powder)
- 85g porridge oats
- 0.75tsp baking powder
- 0.25tsp bicarbonate of soda
- 2tsp ground ginger
- 1tsp mixed spice
- 85g margarine OR butter
- 85g golden caster sugar
- 3tbsp agave syrup
- Preheat the oven to 200C/400F.
- Using a food processor, pulse the flour, oats, baking powder, bicarb and spices to combine. Add the margarine or butter and pulse again until the mixture resembles crumbs. Add the sugar and pulse to combine.
- Warm the agave syrup - a few seconds in the microwave should do it, but keep a close eye and make sure it doesn't boil. With the food processor motor running, pour the warmed syrup in and mix to a stiff dough.
- With damp palms, roll the mixture into walnut-sized balls, and space well apart on lightly greased non-stick baking sheets. The cookies will spread to be 8-10cm (3-4 inches) across so make sure they have room to grow. Bake for 5-8 minutes until golden. Allow to cool on the trays for a minute or two, then transfer to wire racks until cold.