I developed this recipe in response to the flour and egg shortages we were experiencing due to the small numbers of people panic-buying at the height of the anxiety about COVID-19. However, it is a really good recipe, and obviously great for those who avoid gluten or eggs for allergy-related reasons also! I hope you enjoy them.
Makes 22-24 cookies
125g softened unsalted butter
175g (1 cup) brown sugar, lightly packed
1 t vanilla extract (optional)
200g (2 cups) rolled oats, 1 cup ground into a semi-coarse flour
1 t baking powder
1 t ground cinnamon
1 t ground ginger
1 t fresh grated ginger
180 g (1 cup) raisins
Preheat oven to 170C. Line a baking tray with non-stick baking paper. Cream butter, sugar and vanilla, if using, until pale and creamy.
Add oat flour, remaining rolled oats, ground spices and baking powder. Stir to combine. Stir in grated ginger and raisins.
Roll mixture into ping-pong sized balls and place onto baking tray. I prefer to cook one tray at a time to control the results.
Bake for 10min or until just coloured around the edges. Leave on the trays for 10 min to allow the cookies to set, then remove to a wire rack to cool completely. Store in an airtight container in a cool place for up to a week.
About The Daughter's Table
The Daughter's Table is a living archive of recipes and stories. It is inspired by my daughter, and the desire to create a food legacy that connects us to what we eat and why.