Ruth's Spicey Cookies (very popular at the Silver Jewellery Class!)

350 grams porridge oats(whizzed in the food processor to make a coarse flour)
1 tsp bicarb of soda
2 tsp cream of tartar
2 tsp ground ginger (Spices to taste - I tend to be heavy handed with them)
2 tsp cinnamon
1 finely grated orange peel
100g marg
175g sugar
4 tbspn golden syrup (I part substitute with blackstrap mollasses/ malt barley depending on what's in the cupboard!)
1 egg
For extra chewy bits - add 100g of chopped apricots

Whizz the whole lot up in processor - making quite a gooey dough.
Roll into balls dusting with porridge oats, allow a little space for cookies to spread.
Cook for 10 minutes or so, at 150'C - 170'C (depending on your oven type). Try not to over bake, so that outside is crunchy, inside is chewy.

Makes loads - they won't last long!