Ginger, treacle, carrot and oat cookies


I know these look like Hagrid’s rock cakes, but they don’t taste like Hargid’s rock cakes. These cookies have a dark, syrupy and spicy flavour, a little bit like if gingerbread and flapjack had a child. They’re soft and oaty on the inside with a crisp shell, and the flavour reminds me a bit of Christmas which is seasonally inappropriate but doesn’t stop me getting excited for it anyway.

I will be honest and say I may have cooked these for a teeny bit too long because I had no idea how they’d turn out. They will be darker than your normal cookie because of the black treacle, but they should be nice and soft throughout, so I’ve adjusted the cooking time to save anyone’s teeth from breaking. I also made some into flapjack slices, which I’ll put in a separate post because that way I’ll have two posts instead of one so I’ll feel more productive. Don’t tell the cookies but the flapjacks are my favourite.


  • 150g self raising flour
  • 200g porridge oats
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp ginger
  • 2 medium carrots, grated
  • 1 tbsp. applesauce
  • 175g black treacle
  • 65g dark brown muscavado sugar
  • 100g butter
  • 1 tbsp. milk


  1. Preheat the oven to 160c. Line a baking tray with greaseproof paper.
  2. Weigh out the dry ingredients and stir together in a large bowl until incorporated. In another bowl measure out the butter, sugar and treacle, then place these in a saucepan.
  3. Over a low heat melt this butter mix, stirring slowly. Take off the heat as soon as melted and pour over the dry ingredients. Using a large wooden spoon, stir them together until a thick dough mix has formed.
  4. Add the applesauce and the grated carrots, then the milk. Stir until combined. The mixture should loosen up a little. Take chunks of the mixture with a spoon and form 12 palm sized, round cookies balls. Place these on the baking tray. They don’t spread much in the oven so don’t worry about them being far apart, but make sure they are at the size you want the finished cookie to be.
  5. Place in the oven for half an hour. When done they should be firm to the touch on the outside, and you should be able to pick one up without it breaking.

If you’d rather make these into flapjacks please read my other post!


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