- 100 g Cane Sugar
- 100 g Soft Butter
- tsp Coarse Salt
- 50 g Dark Syrup
- 1 Egg
- 125 g Rolled Oats
- 75 g Wheat Flour
- 1 tsp Baking Powder
- 1 tsp Vanilla Sugar
- 1 tsp Cinnamon
- 1 tsp Crushed Cardamom
- 1 tsp Ginger
- 50 g Chopped, Dried Cranberries
- 25 g Coarsely Chopped Almonds
Stir sugar, butter and salt together. Stir in the syrup and egg.
Mix the oatmeal, wheat flour and baking soda together and add the spices. Then fold it into the butter mixture.
Add cranberries and almonds. Divide the dough into 16 and form into balls. Put the balls on 2 baking trays lined with baking paper - pressing the balls to slightly flatten.
The dough will expand so make sure there is plenty of space between them. Bake the cookies until they are golden, but soft in the middle for 12 minutes at 175 ° in hot air.
Let them cool on a tray. Use a palette knife to move them over to the tray.