Ginger Choc Chip Oat Cookies
Cookies in a jar are a wonderful concept, but how do they stand up to reality, I wondered? The proof of the pudding is in the eating – or baking in this instance. It was time to try making the cookies in a jar recipe I posted a few days ago. As One Ingredient, hosted by Laura of How to Cook Good Food and Nazima of Franglais Kitchen, is ginger this month, I thought ginger and chocolate chip cookies would be a fine festive bake to give to a friend. I had a bar of Seed & Bean mandarin and ginger organic dark chocolate that I hoped would give a sense of indulgent luxury to the biscuits.
This is how I made them:
- Melted 50g butter.
- Sieved 75g of wholemeal spelt into a bowl with 1/4 tsp of baking powder and 1/4 tsp bicarbonate of soda.
- Added 60g rolled oats.
- Added 75g light muscovado sugar and whisked to remove any lumps.
- Chopped 70g dark ginger and and mandarin chocolate and added to the bowl.
- Chopped 30g crystallised ginger and added to the bowl.
- Made a well in the centre and broke in 1 egg and added the butter.
- Stirred until all combined.
- Rolled the dough into 15 balls between my hands and placed well apart on a baking tray.
- Flattened slightly and baked for 9 minutes at 180C.
I was relieved when they came out of the oven and looked just like biscuits should. They were in fact very tasty. They were crunchy on the outside, soft in the middle, but with a nice chewy texture which enabled the ginger to really hit home. They were just what was needed on a miserable dreich day – of which we seem to be having rather a lot lately. Note to self, make more and give less away.
Once again, I apologise for the rubbish photographs – I blame the weather.