Makes 24 little cookies


  • 75g cholesterol spread (such as Benecol)

  • 25g unrefined brown sugar

  • 4 tbsp Agave nectar, low-GI carob syrup or high-grade maple syrup

  • 125g stoneground wholemeal self-raising flour

  • 50g oats

  • 1 heaped tsp ground ginger

  • 1/2 inch finely grated fresh ginger 


  • Preheat the oven to 180 fan.

  • In a saucepan, slowly melt the cholesterol spread, small amount of brown sugar and the agave syrup.

  • In a bowl, mix the flour, oats, ground ginger and fresh ginger.

  • Pour in the melted ingredients and stir through until you have a sticky, golden dough. 

  • Wet your hands and roll the dough into 24 walnut sized balls. 

  • Dip a fork into water and use it to press the balls flat, leaving little ridges which will get crunchy and golden in the oven.

  • Bake for 15 minutes and enjoy slightly warm with a cup of tea. 



  • Using stoneground wholemeal flour gives the bread a lower GI index, which means it has a lesser affect on your blood sugar, which is believed to have an impact on cardiovascular disease.

  • Wholegrains provide a good source of fibre, vitamins and minerals. 

  • Fibre aids digestion. 

  • Wholegrains can even help prevent the body from absorbing 'bad cholesterol', and lower triglycerides, a form of dietary fat in meat, dairy and cooking oils. 

  • I have reduced the amount of sugar in here by using a more natural sweetener such as agave syrup which is so sweet, you need much, much less. Unrefined sweeteners do retain some of the nutrients not found in refined sugars, but these are still sweet treats and should be eaten in moderation.

  • Due to using cholesterol spread instead of butter, there is just 0.2g of saturated fat in each one. 

  • Each biscuit has around 50 calories.