Friday, March 09, 2012

Gingery oatcakes or oaty gingersnap cookies? You'll decide.

Ginger-oatcakes / Ingveri-kaerahelbeküpsised

In theory, a batch of cookies spiked with ground ginger would be most suitable for Christmas, no? I guess so. Somehow, however, I've baked two batches of these simple gingery oatcakes/oaty gingersnap cookies during this week alone, and wouldn't mind baking them again soon. I blame the long and exhausting frosty winter we're having here in Estonia - temperatures have been falling below -10 Celsius again this week. Some delicious cookies help to forget (at least for a brief moment) that all you really-really want by now is some sun and spring and birdsong and, well, end of winter..

Note that these cookies do not contain any eggs, so they're perfect if you're cooking for someone who's allergic to eggs.

Oatcakes spiked with ginger
Inspiration: Finnish Valio
Makes about 40 cookies

Ginger-oatcakes / Ingveri-kaerahelbeküpsised

125 g butter, at room temperature
100 g caster sugar
100 g (wholemeal) flour
100 g old-fashioned rolled oats
1 tsp baking powder
1 tsp ground ginger
3 to 4 Tbsp double/heavy cream

Cream butter and sugar. Combine dry ingredients in a bowl, then stir into the sugar and butter mixture. Finally add the cream and stir lightly until combined.
Form the cookie mixture into small balls (about a heaped teaspoonful each) and place them onto a parchment-covered baking sheet, leaving plenty of room between the cookies, as they spread out during baking.
Bake in a preheated 200 C oven for about 8 minutes, until light golden brown on edges.
Remove from the oven, leave to cool for a few minutes, then transfer onto a metal rack to dry and go crisp.


Anonymous said...

both ginger and oatmeal help to keep you warm - did you notice? so it is not without reason you made these cookies just now. will try them too! thanks for posting!

Cookery Courses said...

I've been looking for a ginger cookie recipe and this looks great - I'll let you know how I get on!

Pia said...

Took out the ginger, substituted cinnamon and vanilla and used plant-based margarine and soy cream, and turned this into a delicious vegan cookie for some vegan friends. Thanks for the inspiration!

Pille said...

Iris - that's a good point, I never thought of that!

Pia - that's another recipe altogether, but glad it worked for you :)