GnG Gingerbread Oaties

You will also need: 100g salted butter, 100g maple syrup, 2 tbsp boiling water.

Preheat oven to 180°C / 160°C fan. Line two trays with baking paper.

Tip the jar contents into a bowl and whisk for 30 seconds.

Melt the butter and maple syrup together, then stir in the boiling water. Pour into the dry mix and stir until combined. The dough will be soft and slightly tacky. If it's too soft to roll, put it in the fridge to chill for 10 minutes.

Roll walnut-sized balls, space them well apart on the trays, and flatten each to about 1cm.

Bake for 12-14 minutes, until the edges are set and the centres still look puffy and slightly underdone.

Cool for 10 minutes on the tray, then slide the paper onto a wire rack. Makes 20-24.

	Avg Quantity per 30 g serving	Avg Quantity per 100g
Energy	458 kJ 108 kcal	1525 kJ 360 kcal
Fat, Total  - saturated	0.9 g <0.5 g	2.9 g 0.6 g
Carbohydrate  - sugars	21.8 g 7.6 g	72.5 g 25.3 g
Fibre	1.5 g	4.9 g
Protein	2.5 g	8.2 g
Salt	0.17 g	0.58 g

Store in an airtight container in a cool, dry place, away from direct sunlight.

Up to 3 months when stored as above.