Truth be told, I love grocery/food shopping in any shape or form. More often than not, I have a recipe in mind before plucking items from the shelves, but from time to time I’ll bring something home that I’m curious to try and will set about researching the best way to put it to good use. This was the case recently when I brought home a pack of Buderim Naked (Uncrystallised) Ginger from the local supermarket. Buderim Ginger, based in Queensland (here in Australia), make a fabulous range of products, including preserves, drinks and confectionary… we particularly enjoy their Ginger Refresher cordial.
So with my pack of Naked! Ginger on hand, my first thought was to bake a ginger cake… a not too dark, yet not too light cake with lots of little chunks of the ginger strewn through to pack a punch. Possibly more to the liking of adults though, rather than children. It then occurred to me that it might also work well mixed into chocolate cookies, adding a little extra zing and gentle heat to the sweetness of the chocolate. The oats add a (perhaps imagined?) healthfulness that makes it easier to justify eating more than just one before the guilt kicks in!
Double-Choc Ginger Oat Cookies | Gather and Graze
- 125g (½ Cup) Unsalted Butter (softened)
- 80g (⅓ Cup) Raw Caster Sugar
- 14g (2 Tbsp) Good Quality Cocoa Powder
- 120g (¾ Cup) Plain Flour
- 5g (1 tsp) Baking Powder
- Pinch of Salt
- 50g (⅓ Cup) Rolled Oats
- 100g (½ Cup) Uncrystallised Ginger (finely chopped)*
- 100g (½ Cup) Dark (or Semi-sweet) Chocolate Chips
Pre-heat the oven to 180°C/350°F and line 2 baking trays with parchment/baking paper.
Using an electric mixer, cream together the butter and caster sugar, until light and fluffy. Sift in the cocoa powder, flour, baking powder and salt and stir until just combined. Now stir in the oats, chopped ginger and chocolate. The cookie dough will be quite stiff.
Place teaspoonfuls of the mixture onto the prepared baking trays, allowing a little space around each for spreading.
Bake in the pre-heated oven for approximately 9-10 minutes.
Allow to cool on the trays for 5 minutes or so, before removing to a cooling rack.
- I used Buderim Naked Ginger, which is an uncrystallised ginger (therefore not so sweet) and has a beautiful heat that works perfectly in these cookies.
How did I miss this?
I’ve never heard of uncrystallised ginger, and wondering how different it would be to fresh. I’ve never been overly keen on dried, excepting with Galia melon. And how do they crystallise it without the white poison? I was thinking this morning about mince pies! And how good crystallised orange peel actually was the only time I bothered to make them.
Hah, and does your family care if these are along the lines of a healthier version?! I know I probably wouldn’t. 🙂 Although I would relish these as they’re not very sweet.
Hoping spring is arriving for you at last!
Hey Johnny! From what I understand, the uncrystallised ginger is processed very similarly to crystallised… cooked in a sugar syrup, but just not rolled in sugar at the end.
Oh and you’re right, the family doesn’t focus too much on finding the healthiest version of a dish… as long as it’s in moderation, made from good quality ingredients and made with a little integrity and love!
Yes, spring is finally here! Yippee!!! Blossom blooming left, right and centre… which is so beautiful. It would be nice if the temperature picked up a little though – only 14degC today.
What’s been happening in your part of the world lately? Do hope you’re well!
Only 14C? That’s what we were getting early summer. Do love this time of year though. And already looking out for pumpkins. What I won’t miss are the mosquitos. Boy, even if I went to stand in shade I was attacked. Even found them in my recently decorated flat (every room a soft white). First time in 9 years to have so many probs with them.
So into autumn I might even clean the oven, crank it up and let rip!
Oh I can’t stand mozzies… summer evenings are just full of them here too and only a good spray all over of RID (not sure if they sell that in the UK?) seems to keep them at bay. 😦
How lovely to have recently re-decorated! Painting is something on our to-do list… though priorities like new ovens (1 of the 2 has died and the other has an element starting to droop a little, so trying to work out what to replace with – steam/regular/a warming drawer etc… too many options out there these days!) and a new rangehood also needs to be dealt with first.
LOL if you are looking for perceived healthiness you should use coconut sugar and coconut oil. Not that they are actually any healthier. I don’t think we have that kind of candied ginger here but I would like to try it with chocolate.
Hehe… the healthfulness was meant rather tongue in cheek. 😉 The flavour really is quite different from using ground ginger… much closer to the flavour of fresh ginger.
Looks too yummy 🙂
Cheers Mistimaan! 🙂
i love this ginger, and have used it in a couple of recipes. these cookies sound great. cheers sherry
It’s such a wonderful product Sherry! Love to hear what else you’ve used it in. Thanks for your kind comment! 🙂