June 16, 2013 · 8 comments

Stem Ginger Oatmeal Cookies

in Cakes & Cookies,Vegetarian

Some days I really need to bake, and, today was one of those days.  I had plans to bake a luscious lemon cheesecake with a stem ginger biscuit base but, there was a little bit of a kitchen disaster. The less said about that the better, except to say there is no cheesecake to blog about, only the biscuits.

They’re scrumptious, crisp and crunchy with the occasional chewy nugget of warming stem ginger to catch you by surprise. Sure with all those oats they’re positively healthy right? Well, maybe not positively healthy, but I’d reckon they’re healthier than a lot of the processed breakfast bar/biscuits on the market.

Oats are among the healthiest of cereals. This is because they are high in fibre, containing a good balance of soluble and insoluble fibre. Soluble fibre is found in all fruit and vegetables but is particularly rich in oats. There is scientific research which suggests that soluble fibre from oats, when taken as part of a low fat diet can lower cholesterol and may help lower the risk of heart disease. Oats are naturally low in sugar, salt and saturated fat.

I prefer to use large porridge oats and blitz them myself in the food processor, but feel free to use fine oatmeal instead. If you use fine oatmeal you negate the need to use any food processors/mixers and can make the cookies by hand with ease.

Oh, and did I happen to mention that these are a grand biscuit for dunking in a steaming hot mug of coffee or hot chocolate? Both seem to draw out that sweet, spicy ginger hit superbly.

Stem Ginger Oatmeal Cookies
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Ingredients
  1. 75g plain flour
  2. 1 teaspoon baking powder
  3. 75g porridge oats
  4. 75g sugar
  5. 75g butter
  6. 2-3 pieces of stem ginger, finely chopped
  7. 1 tablespoon stem ginger syrup
  8. 1 tablespoon milk
Instructions
  1. Preheat the oven to 180c or the equivalent.
  2. Line a baking tray with baking parchment.
  3. Sift the flour into a bowl. Mix in baking powder, porridge oats sugar and stem ginger.
  4. Melt the butter, syrup and milk in a saucepan and stir until heated through.
  5. Add to the premixed dry ingredients and stir gently until combined.
  6. Spoon onto a baking tray, shaping into rounds.
  7. Bake in preheated oven for 10 to 15 minutes, or until golden brown.
  8. Leave to cool for 5 minutes before removing from tray.
Culinary Travels http://culinarytravels.co.uk/
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{ 8 comments… read them below or add one }

sarah moore June 16, 2013 at 20:37

“Some days I really need to bake” Oh George, I’d forgotten how much you rock. Fabulous post, so glad I stopped by. Beautiful and honest, as ever. XX

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George@CulinaryTravels June 16, 2013 at 21:16

Oh thank you Sarah!

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Caítríona (Wholesome Ireland) June 17, 2013 at 09:15

I’m so happy to see you back in the blogging groove with fab recipes! Loving the flahavans too. ;) Will be trying these later on in the week. x
Caítríona (Wholesome Ireland)´s last blog post ..Tea And Toast

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George@CulinaryTravels June 17, 2013 at 19:07

Thank you so much Caitriona – I’ve really missed blogging too :)
Hope you’ll enjoy the biscuits.

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Elizabeth Simmonds August 27, 2013 at 11:31

These biscuits are wonderful!! I blitzed the quick oats as suggested, and used a scone cutter when shaping the mixture. Made 12 good size biscuits. Am sharing this recipe with my friends. Thank you!!

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George@CulinaryTravels February 21, 2014 at 14:00

Thank you, really pleased to hear you enjoyed them. Hope your friends do too Elizabeth.

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Tina Jui August 27, 2013 at 18:19

I’m always so happy when I find healthy cookie recipes. Great recipe!
Tina Jui´s last blog post ..Classic Peanut Butter Cookies

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George@CulinaryTravels February 21, 2014 at 13:59

Thank you Tina, I’m glad you enjoyed.

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