Gooey Ginger Oat Cookies with a Chocolate Drizzle

Updated: Oct 24, 2020

Our dear friend Zarina from @zarkitchen has surprised us again with this delicious recipe - Gooey Ginger Oat Cookies with a Chocolate Drizzle. Just another way to enjoy your ginger flakes.


Gooey Ginger Oat Cookies with a Chocolate Drizzle - image courtesy of @zarskitchen

She used SACO Ginger Flakes to create these deliciously spiced treats. This is an example to show you how ginger flakes can be also used for baking and not just infused in hot water to make teas.

So, If you are running out of ideas on how to keep the kids entertained this weekend, get baking cookies.

INGREDIENTS

  • 120g unsalted butter at room temperature

  • 85g Muscovado sugar

  • 2 Eggs

  • 1 tsp Vanilla extract

  • 2 tbsp Golden syrup

  • 100g Plain flour

  • 1/2 tsp Baking powder

  • 1/2 tsp Ground cinnamon

  • 1/2 tsp Salt

  • 1/4 tsp Nutmeg freshly grated

  • 140g Rolled Oats

  • 60g Chocolate chips

  • 200g Chocolate chips for drizzling on top (optional)

  • 6 tbsp SACO ginger flakes

METHOD

  1. Pre-heat oven to 180°C

  2. Grind 3 tbsp ginger flakes into a powder in a pestle and mortar and leave the other 3 tbsp as finely chopped pieces, set aside

  3. In an electric mixer cream butter and sugar until light and fluffy for a few minutes

  4. Add egg, vanilla and golden syrup and beat 1 minute until incorporated, scrape sides of mixer down if necessary

  5. Add flour, baking powder, cinnamon, salt, nutmeg and beat only until combined

  6. Remove bowl from mixer and with a spatula fold in the oats, chocolate chips and ginger until thoroughly combined

  7. Line oven tray with baking paper, mould mixture into round cookie shapes and bake in oven for 12-14 minutes until cooked through and golden

  8. Remove from oven and place on a wire rack to cool

  9. If not drizzling the chocolate on top then store in an airtight container at room temperature for 1 week

  10. If drizzling cookies with chocolate then melt remaining 200g chocolate chips in the microwave in 20 second increments, stirring after each 20 seconds until melted

  11. Place melted chocolate in a squeezy bottle and drizzle chocolate over cookies in a crisp cross pattern shape. If you don’t have a squeezy bottle a spoon works just fine too.

  12. Cool until chocolate has hardened and enjoy


For more delicious recipe ideas from Zarina, follow her on Instagram @zarskitchen or visit her website Cookly Bookly.

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