Oat crisp is a tasty little cookie. I elevated them by adding ground ginger and orange zest.
And what goes well with orange? Chocolate. Dark chocolate. So I decorated half with some melted dark chocolate. Yum!
And what goes well with orange? Chocolate. Dark chocolate. So I decorated half with some melted dark chocolate. Yum!
Oat crisp with orange and ginger
24 cookies
2 cups quick oats. rolled oats
3/4 cup brown sugar
3/4 cup granulated sugar
1/4 cup all purpose flour
2 tsp ground ginger
5.3 oz butter, melted
1 egg, lightly beaten
1tbsp grated orange zest
Preheat oven to 350 F ( 180 C). Line two baking sheets with non stick bakingpaper.
Whisk all the dry ingredients together in a large baking bowl. Pour in melted butter, egg and orange zest and mix to well combined. Roll tablespoonful cookies and place on the bakingsheet. Flatten each cookie into 2.3 inches (6 cm). Leave some space between them, they will spread. Bake for 10-12 minutes until golden.
Leave to cool 5 minutes on the baking sheet before transferring to a wire rack.
Melt some dark chocolate to drizzle over each cookie. (optional)
24 cookies
2 cups quick oats. rolled oats
3/4 cup brown sugar
3/4 cup granulated sugar
1/4 cup all purpose flour
2 tsp ground ginger
5.3 oz butter, melted
1 egg, lightly beaten
1tbsp grated orange zest
Preheat oven to 350 F ( 180 C). Line two baking sheets with non stick bakingpaper.
Whisk all the dry ingredients together in a large baking bowl. Pour in melted butter, egg and orange zest and mix to well combined. Roll tablespoonful cookies and place on the bakingsheet. Flatten each cookie into 2.3 inches (6 cm). Leave some space between them, they will spread. Bake for 10-12 minutes until golden.
Leave to cool 5 minutes on the baking sheet before transferring to a wire rack.
Melt some dark chocolate to drizzle over each cookie. (optional)