The Easter goodies and hot cross buns are all finished, not wishing to go to the shops, what little treats can I make from the back of the cupboard?
Ginger Oaty Biscuits
150g butter, diced if cold
1 tbsp syrup (I substituted runny honey instead)
175g granulated sugar
125g self-raising flour(I used plain flour plus 5g baking powder)
100g porridge oats
2 tsp ground ginger
Method
1. Preheat oven to 180c/160c fan/ Gas 4. Line a couple of large baking trays with baking paper.
2. Place the butter, syrup/honey, and sugar into a large saucepan. Heat gently until the sugar is dissolved and well combined
3. Remove from the heat and add the flour, oats and ginger. Stir until well incorporated, then tip onto a clean flat surface, flatten out and leave to cool for 10mins.
4. Scoop up teaspoonfuls of the mixture (which will be slightly crumbly and buttery) and roll into small balls. Place on the prepared baking trays, spaced well apart and lightly push down to flatten. Bake for 10mins until golden colour.
5. Leave until cool on the baking trays.
They sound delicious - I must try a g.f. version.
ReplyDeleteI like them because I am particularly fond of ginger.
DeleteMmmm, they look yummy!
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DeleteI made Doug Anzac biscuits but I have trouble with eating coconut so these sound ideal and I also love ginger.
DeleteI always love to see what you have cooked. These look delicious!
ReplyDeleteSome of them I let become slightly too crispy but they are very good for dunking in tea or coffee.
DeleteThere's no such thing as too crispy for cookies, only too soft! In fact, the best flavor comes out just as they are starting to burn. --Jim
DeleteSounds and looks delicious. I need to get my cooking mojo back. Thanks for the prompt. B x
ReplyDeleteI need some mojo too - I imagined I would get lots of things done during lockdown, but I haven't.
DeleteDear Rosemary,
ReplyDeleteWhat an interesting cookie recipe. Have not heard of a dough one pours out and onto a counter to cool. That is probably why the cookies are so crunchy and I love crunchy anything. Thanks for the recipe.
If you try, hope you enjoy Gina.
DeleteBelieve it or not I really enjoy all kinds of cooking but also, unfortunately, all kinds of eating. I'd better not try those or I'll be jammed in as well as locked down.
ReplyDeleteIt is too easy to put on some extra weight whilst stuck indoors and no likelihood of being able to go out for the whole day as you usually do.
DeleteI love the sound of those biscuits Rosemary. They are definitely on my list of things to make
ReplyDeleteHope that they work for you.
DeleteDearest Rosemary,
ReplyDeleteBoth of us feel blessed for having downstairs a well stocked pantry with additional freezer/refrigerator.
Love your recipe here and ginger is one of my favorites too, best is the fresh grated version.
We all have become more resourceful these weeks I guess. Love cooking big meals at once, using up an entire bag of frozen salmon, cod or tilapia loins from Costco.
Sending you hugs,
Mariette
I love fresh grated ginger too Mariette, and usually have a root of it sitting in the fridge.
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DeleteHello Rosemary, I need to get creative too and use up some ingredients here. I have one celery bunch that it even might be a little too late for. Cookies, unfortunately, are not on my list of possibles now, especially making a whole batch with no one to send the majority to!
ReplyDelete--Jim
Hello Jim - how about some cream of celery soup, it's one of my favourites?
DeleteThat looks tasty. As soon as I saw the virus spreading out from China long before it hit the UK I bought things that would last if food went short like beans, pasta, porridge etc.... After a few months of it mind you I think I'll be wanting a change to more appetizing fare. Only six large packets of each left to go.
ReplyDeleteHaving oats in the larder is such a good staple, and versatile ingredient to have - you will not starve with a few bags of those around. The same is true of pasta and beans.
DeleteDear Rosemary - Golden crunchy cookies look so delicious. With a cup of coffee, they must be nice refreshment. Baking cookies must have been good refreshment to you, too.
ReplyDeleteYoko
Dear Yoko - it has certainly saved me from the task of having the venture out for a few days.
DeleteI'm running low on porridge oats, Rosemary, as I often enjoy porridge for breakfast. I remember when you mentioned that if all else fails re our current difficult situation and you couldn't get shopping in you could live on porridge. Your ginger oaty biscuits look tempting.
ReplyDeleteYes, I think that porridge oats are a really great standby - a hot bowl of steaming porridge is totally satisfying, and oats can also be added to many recipes too.
DeleteJust the sight of this makes my mouth water , really looks and sounds delicious, and I even have all the ingredients in my cupboard , so....
ReplyDeleteHope you give them a try Jane.
DeleteLooks tasty Rosemary.
ReplyDeleteIt's amazing what we can do when we have to as in using other ingredients as substitutes.
Stay well.
As soon as I read syrup I thought oh no! and then I remembered the runny honey, which actually worked a treat.
DeleteHi, Rosemary. Firstly, I'm sorry I haven't visited your blog for quite a while as I've not had the time nor the inclination for going on my computer. I have managed to find a bit of 'me time' to relax and clear my mind crocheting a new blanket for Rachael. Stay safe and keep well. Best, Jane x
ReplyDeleteHi Jane - I am so pleased to hear from you and know that everything is alright with you. I have been thinking about you over the past few weeks.
DeleteThank you, Rosemary :)
DeleteHello Rosemary,
ReplyDeleteYour cookies (biscuits) look delicious. I'm partial to both ginger and oats and these would be a real treat. Deciding what to cook takes such a lot of time, doesn't it?
Hello Lorrie - time seems to have lost all meaning currently - I even have difficulty remembering just what day it is. However, I am quite enjoying trying out new things and using up all of my leftover food stuff in the cupboard.
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