Sunday, December 19, 2010
Large, Thin, Very Gingerly Oat Cookies
3 cups rolled oats (720 ml)
½ cup (113 g) butter, at room temperature
1/3 cup brown sugar (80 ml)
1/3 cup honey (80 ml) (you can substitute it with rice or barley malt)
2 teaspoons cinnamon
2 tablespoons grated ginger (you can substitute it with smaller amount of dried ginger powder)
¼ cup coconut flour (60 ml) (instead of coconut you can use ground almonds or walnuts)
½ teaspoon baking soda
Pinch of salt
Combine all ingredients in processor until the dough starts to form into a ball. Place the dough on a piece of foil, wrap and refrigerate for about an hour, or overnight.
Preheat oven to 350 F. Prepare two baking and coat them with parchment paper or with oil.
Divide dough in half, then each half into 8 balls. Flatten each ball between your palms. Arrange cookies on the baking sheets, leaving lots of space between them.
Cut a piece of foil the size of the sheet and cover the cookies with foil and press with your palms until cookies become very thin. Carefully peel the foil and press half teaspoon of oats into each cookie for decoration. Bake cookies 10 minutes, rotating them after 5 minutes to be evenly baked.
For 16 large cookies
- Cookies can be prepared without the food processor but in this case, you should use oatmeal rather than rolled oats
-other ideas to decorate cookies include ginger sugar, lemon sugar, sesame seeds, chopped cranberries or other dry fruits and nuts.