Ginger Oat Biscuitscookieswedges Food

GINGER AND OAT BISCUITS

Steps:

• Preheat oven to 180c. Cover a baking sheet with parchment. In a large saucepan, gently melt the margerine, sugar and golden syrup, stirring all the time. Remove from the heat.
• Add to the pan the flour, oats, ground ginger and any variants, such as a handful of raisins or sunflower seeds. Lightly mix. Put dessertspoons of the mix onto the baking sheet and flatten a little.
• Bake for 15-20 minutes. They'll continue to firm up on a wire rack.

ULTIMATE GINGER COOKIE

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

GINGER OAT BISCUITS/COOKIES/WEDGES

Steps:

• Preheat oven to 180c. Line an 8-inch, shallow, round cake tin with baking paper.
• Place butter, syrup, and sugar in a pan over low heat. Cook, stirring, until melted and combined.
• Remove from heat and add oats and salt. Mix together.
• Place mix into pan, press firmly and smooth the surface. Bake until golden brown for approximately 20-25 minutes.
• Leave in the pan until cool enough to handle, then turn out and cut into wedges while still hot. The wedges become quite hard when cooled.

GINGER-LEMON OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
• In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.

GINGER OAT BISCUITS

Steps:

• In a mixing bowl, stir together the flours, oatmeal, oats, ground ginger, salt and bicarbonate of soda.Rub in the butter.Stir in the sugar and chopped stem ginger.Add just enough of the beaten egg to bring together into a firm dough: don't add too much or the dough will be sticky. Sprinkle your work surface with wholemeal flour and lightly knead the dough into a smooth ball.Lightly flatten the dough, wrap in foil or cling film and chill in the fridge for at least 30 minutes.
• While the dough is chilling: - preheat the oven to 180C/160C fan/Gas 4.- line two baking trays with baking paper.
• Divide the dough in half, rewrap one half and put it back in the fridge.
• Dust your worksurface and rolling pin with wholemeal flour, then roll out the first half of dough approximately 3-4 mm thick.Stamp out biscuits using a 6-7 cm cutter and put them on a baking tray: leave space between them as they will spread.Gather the scraps, re-roll and stamp out more biscuits, keeping the work surface and rolling pin well-floured.Repeat with the second half of dough.
• Put the trays towards the middle of the oven and bake until golden brown and cooked all the way through (approx 15-18 min): don't worry if the biscuits are still a little soft at this point: they will firm up as they cool.
• Leave the biscuits to cool on the trays for a few minutes then transfer to a wire rack until completely cold. They should be crisp when cold.Stored in an airtight container the biscuits should keep for at least a week.

GINGER OAT CRUNCH BISCUITS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line 3-4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches.
• Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined.
• Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes.
• Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown.
• Leave to cool on the baking trays, then store in an airtight container when completely cold.

GINGER BISCUITS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
• Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
• Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.

GINGER OAT COOKIES (NO WHITE SUGAR ADDED)

Steps:

• Mix all ingredients, drop by spoonfuls onto greased cookie sheet and bake at 350F 10-15 minutes.
• You can add nuts and raisins too.
• For pan cookies, I use a greased 9" x 9" pan and bake for 20-25 minutes at 350°F.

DATE AND GINGER OAT COOKIES

Steps:

• Sift flour into bowl, stir in oats,coconut, sugar, dates and ginger.
• Combine butter, golden syrup and water in pan, stir over low heat until butter is melted.
• Stir butter mixture into flour mixture.
• Roll into balls (1 tablespoon), place on prepared cookie trays, flattening slightly, allow room for spreading between each cookie.
• Bake in moderately hot oven for about 12 minutes or until lightly browned, cool on trays.