Ginger Oat Cookies

- 200g / 7oz old-fashioned Rolled porridge oats
- 100g / 3.5oz all-purpose Plain flour
- 1 tsp baking Bicarbonate of soda
- 3 tsp Ground ginger
- 75ml / 2.5fl oz Honey
- 100g / 3.5oz melted Unsalted butter
- 1 tsp Pure vanilla extract
- 90g / 3oz 100percent Apple purée

1. Preheat the oven to 200°C (425°F).
2. In a large mixing bowl, combine 200g / 7oz old-fashioned rolled porridge oats, 100g / 3.5oz all-purpose plain flour, 1 tsp baking bicarbonate of soda, and 3 tsp ground ginger.
3. Add 75ml / 2.5fl oz honey, 100g / 3.5oz melted unsalted butter, 1 tsp pure vanilla extract, and 90g / 3oz 100percent apple purée. Mix well.
4. Roll small amounts of the mixture into golf ball-sized shapes.
5. Place on a lined baking tray and flatten each to around 1.5cm (0.5in) thickness.
6. Bake for 8-12 minutes until golden. Cool before storing.