Ingredients
- 2 stem ginger in syrup
- 20g stem ginger syrup
- 150g gluten-free brown bread flour
- 50g porridge oats
- 100g soft brown sugar
- 1 tbsp ground ginger
- ½ tsp bicarbonate of soda
- 100g natural yoghurt
- 4 tbsp oil
Method
- Pre-heat the oven to 180°C, Fan 160°C.
- Line a large baking tray with grease-proof paper.
- Drain the ginger and slice it into fine matchsticks and set aside.
- Put the flour, oats, sugar, ground ginger and bicarbonate of soda into a mixing bowl and stir thoroughly.
- Add the yoghurt, ginger syrup, and oil and stir to make a soft dough.
- Divide the dough into 16 pieces and roll each into a ball.
- Transfer the balls of dough to the prepared baking tray.
- Put a few of the ginger matchsticks on the top of each dough ball and press down lightly.
- Bake for 25-28 minutes.
- Leave to cool on the tray for 5 minutes then transfer to a rack to cool.