Blimey these are good! I’ve been after a hugely tasty cookie for ages – I found these in my latest edition of Baking Heaven, got stuck in and of course, messed around with the recipe a little. I didn’t expect them to be quite so filling with the White Chocolate centre but they are truly amazing. Tara and Violet prefer them without the filling – They are just a good and chewy the following few days too.
The original recipe comes from Eve & David O’Sullivan and is featured in their Bake in Black cookbook which I am seeing everywhere at the moment. I’ve not invested yet but if more recipes are half as good as this one, then its a must!
GINGER OAT CREAMS
| Serves | 16 |
| Prep time | 40 minutes |
| Cook time | 11 minutes |
| Total time | 51 minutes |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party |
INGREDIENTS
- 160ml Vegetable Oil
- 200g Caster Sugar
- 1 Egg (Whisked)
- 3.5 tablespoons Black Treacle
- 200g Plain Flour
- 200g Jumbo Rolled Oats
- 2 teaspoons Bicarbonate of Soda
- 3 teaspoons Ground Ginger
- 100g White Chocolate
- 140gg Butter (The original recipe says unsalted but I quite happily use lightly salted)
- 200g Icing Sugar
NOTE
ThThe original recipe also include 1 tsp of ground cloves which I chose to omit
DIRECTIONS
| Ginger Oat Cookies | |
| 1. | |
| Preheat the oven to 180C and line 2-3 baking trays with baking parchment | |
| 2. | |
| In a large bowl, combine the oil, caster sugar & egg – Gradually add the treacle, oats, bicarb & spices. Fold in the flour. | |
| 3. | |
| Once mixed, you should be able to bring the dough together in a large bowl. Chill for 10-15 minutes. | |
| 4. | |
| Separate the mixture into 32 evenly sized balls and flatten slightly with the heel of your palm – Place on a baking tray. They will spread a fair bit though so don’t place too close together. | |
| 5. | |
| Bake for 11 minutes – They will just start to develop a slight shell but be moist and chewy inside – Cool on a wire rack | |
| White Chocolate Filling | |
| 6. | |
| While the cookies are cooling, start on the filling – melt the white chocolate over a bowl of boiling water (not allowing the bottom of the bowl to touch the water) Leave to cool for 5 minutes | |
| 7. | |
| Whisk the butter until pale and fluffy and add the icing sugar. With an electric whisk on a slow setting, gradually add the melted white chocolate – speed up the whisk once all added until the mixture thickens and is well combined | |
| 8. | |
| I piped the White Chocolate filling with a star nozzle but if you can’t wait that long, spread it on with a spoon – Delicious! | |
Oh those cookies do look good! I rarely bake biscuits as my oven seems to always burn the bottoms, time for another try.
I never baked biscuits before and yours are so good I have to bookmark them for future 🙂 And I love that they are chewy yummy 😉
Oooh, I love ginger biscuits and these sound amazing with the treacle and oats!
Any cookies with ginger get my attention and reading the list of ingredients I think I will have to get baking now to try them for myself!
They look delicious! bet my lot would love these
They do look amazing your biscuits and oats are very healthy too. Thank you for hosting. Ciao!
Thanks for featuring my flower bread Helen, love the pun 🙂
Your chewy ginger oat creams look delicious, must give them a try. Thanks for hosting.
So gorgeous Helen – thanks for entering these into #treatpetite – they look so decadent!
These look absolutely gorgeous! Cannot wait to try this recipe out. Thank you!