Prep time
Cook time
Total time
Serves: 15
  • 250g Unsalted Butter
  • 125g Golden Caster Sugar
  • 150g Self Raising Flour
  • 225g Porridge Oats
  • 100g Crystallised Stem Ginger finely chopped
  • 100g Glace Cherries, quartered
  • 1 Teaspoon Ground Ginger.
  1. Preheat oven to 170c (fan)
  2. Line two large baking sheets with baking paper.
  3. Beat the butter and sugar until light and fluffy.
  4. Mix in the flour, ground ginger and oats.
  5. When combined add the stem ginger and cherries.
  6. Mix slowly until just distributed, take care not to over mix and break up the cherries.
  7. Using your hands, break off pieces of dough about the size of a large ping pong ball and roll into a ball. It will make about 15.
  8. Flatten slightly with your fingers, they can be a bit rough looking.
  9. Cook for about 20 minutes until pale golden brown.
  10. Leave to cool for 5 minutes before transferring to a cooling rack.
Recipe by The Eating Tree at