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.