Baking isn’t something that will regularly appear on the blog, but for a few weeks now I’ve been determined to use up the excess hazelnuts I toasted in order to make pesto.
Marc bought loads of porridge oats a while back (they’re the same ones that went into my bircher muesli), and I picked up some bargain chocolate at ASDA. The hot butter in this recipe causes the chocolate to melt into the mix, giving them a beautiful dark colour. It does make judging whether they’ve cooked enough tricky, though.
Powdered ginger I’ve had in since I experimented in making rhubarb crumble last year, and I did have to fork out for golden syrup. But I got the proper, squeezy Tate & Lyle stuff, so will definitely make use of this in porridge, on toast – and in countless more cookies.
Prep time: 5 minutes
Cook time: 20 minutes
- 75g self-raising flour
- 75g porridge oats
- 75g caster sugar
- Toasted hazelnuts, chopped (roughly half a handful?)
- 50g dark chocolate (30p/100g, ASDA), chopped into bits
- 1tsp powdered ginger
- 75g unsalted butter
- 1tbsp golden syrup (£1.25/600g)
- 1tbsp milk
- Preheat your oven to 180C. Line a baking tray (or two) with greaseproof paper.
- Combine the flour, oats, sugar, hazelnuts, chocolate and ginger in a bowl.
- Melt the butter, golden syrup and milk in a saucepan and stir until heated through.
- Pour the butter mix into the dry ingredients, and mix until well-combined with a spoon.
- Spoon the mixture onto a baking tray. Leave them in little mounds, as they’ll spread as they cook.
- Bake in the oven for 10-15 minutes, then remove and leave to cool on the trays for at least 5 minutes to firm up.