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These oatmeal gingerbread cookies are not too sweet, but very aromatic. You can diversify its taste by adding raisins or seeds, or by coating it with glaze.
Preheat oven to 180 ° C. Line a baking sheet with baking paper.
In a saucepan over low heat, melt the butter along with the sugar and syrup. Stir constantly.
Remove from stove. Add flour, cereal and ginger and stir.
If no self-rising flour is available, use a regular flour with 1–1¹⁄₂ teaspoon baking powder and a pinch of salt.
Spoon the dough onto a baking sheet with a small spoon and press lightly to shape the cookie.
Bake for 15-20 minutes. The biscuits will be soft immediately after cooking, but will harden as they cool.
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