Chocolate 'Porridge' Biscuits

Don't let the name fool you, nothing to do with porridge, but Mini Monster named them porridge biscuits because they are made with oats.

I found this recipe for 'Ginger and Oat Cookies' in the back of a Christmas Tesco Real Food magazine I was about to throw out. They are now a firm favourite with several different adaptations. These work well with or without wheat.

125g (4oz) Dairy and Soya Free Spread (Pure Sunflower/Vitalite)

175g (6oz) Light Muscovado Sugar (or any other - I only use 125g)

2tbsp Golden Syrup (about 30g)

1/2 tsp Bicarbonate of Soda

3/4 tsp Ground Ginger

3 finely Shredded Balls of Stem Ginger (these are very gingery, if you don't like them to spicy, start with 1-2)

125g (5oz) Plain Flour or Gluten Free Plain Flour

150g (5oz) Rolled Oats

25g Cocoa Powder

Put spread, sugar and syrup in a bowl and melt in the microwave (or put in a pan and melt over a low heat). Leave to cool slightly.

Weigh flour, oats, ground ginger and cocoa into another large bowl.

Stir grated ginger (if using) and bicarbonate of soda into the melted sugar and spread mix.

Add wet ingredients into dry ingredients.

Mix well.

Roll into balls.

Flatten slightly and place on trays to bake.

Bake at 180ºC for 10-12 minutes. Leave to cool on the tray for a few minutes before moving to a cooling rack or they will break up.

Alternative flavours:

Add the grated zest of an orange instead of Ginger
Add chocolate chips
Swap the cocoa for flour to make plain oat cookies
Add raisins or other dried fruit