Ginger Pecan Oatmeal Crisps Food

GINGER PECAN OATMEAL CRISPS

Steps:

• Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture. Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the oat/nut mixture.
• In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more. Add the vanilla and the egg.
• Mix in the dry ingredients to make a textured dough. Line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan. Press to level off the dough. Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Remove dough from the pan and unwrap. Slice dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4-inch thick cookies. Place the cookies about a 1-inch apart on the prepared pans. Bake until golden brown, 15 to 18 minutes. Transfer cookies to a rack to cool and crisp. Serve.
• Store cookies in a tightly sealed container for up to 1 week.

REGENCY GINGER CRISPS

Steps:

• Do not preheat oven yet, dough must chill before baking.
• Melt butter and mix in sugar.
• Let mixture cool.
• Add egg (s).
• Add soda, molasses, salt and ginger.
• Stir thoroughly.
• Add flour and mix inches.
• Chill the dough for at least 1 hour (overnight is even better).
• Once dough has chilled, preheat oven to 375 degrees, rack in middle position.
• Roll dough into walnut-sized balls,.
• Roll dough in white sugar (just dump them in the bowl with the sugar and shake the bowl to gently coat them.).
• Place cookie balls on greased cookie sheets, 12 to a standard sheet.
• Flatten them with a spatula.
• Bake at 375 degrees for 10-12 minutes or until nicely browned.
• Cool on cookie sheets for no more than 1 minute.
• Remove to wire rack to finish cooling. (If you leave these on the cookie sheets for too long, they will stick.

GINGER CRISPS

Steps:

• Preheat oven 160C (180C fan forced) and line a baking tray with paper.
• Melt butter and golden syrup in a large saucepan, remove from heat, stir in sugar.
• Add egg and beat well.
• Sift flour, baking powder, salt, ginger and spice into saucepan until well combined.
• Roll tablespoons of mixture into balls then roll in sugar.
• Place on the tray and flatten gently with a fork.
• Bake for 12 minutes or until golden.