Sunday, November 25, 2012

Fresh Ginger Coconut Oat (Ginger ANZAC) Cookies Recipe


Ginger Coconut Oat (Ginger ANZAC) Cookies

I bought a ton of fresh ginger couple of days ago. Well not quite a ton but  a lot anyway. It was ridiculously cheap, and now I have to find ways to use it.

Fresh ginger cake and ginger cookies immediately came to mind, the cookies won. The last ginger cookies I ate were the incredibly delicious teeth-breaker gingernut cookies. I want to keep my teeth intact so making these was out of question. Cookies which were crispy and chewy, but also buttery and syrupy is what I was after. As always my trusted ANZAC Cookie recipe came to the rescue. Add fresh ginger, make few adjustments and the recipe is ready to rock and roll.

I used three tablespoons of ginger in one batch. It may seem like a lot, but it is not. There is a relatively intense ginger flavor, which is the intention of these cookies. I initially made a batch with just 1 tablespoon and the flavor was disappointingly mild. If 3 tablespoon sounds like a lot and you are used to working with powdered ginger, keep in mind that powdered ginger is a lot more intense. If you were to substitute fresh ginger for powdered ginger you would use 6-8 times more. Fresh and powdered ginger taste different though.

Using such a large amount of fresh ginger will affect the cookie dough so I made adjustments to other ingredients. It took me a few attempts before I managed to get the recipe just right. This recipe is developed for fresh ginger, if you substitute powdered ginger you may not get the desired results.

Ginger Coconut Oat (Ginger ANZAC) Cookies


Recipe adopted from ANZAC Cookies

Ingredients
125g butter (I used butter and coconut oil)
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
¾ - 1 cup sugar (I prefer less)
2 tablespoons golden syrup
1 teaspoon baking soda
3 tablespoons grated fresh ginger

Directions
  1. Heat the oven to 150°C/300°F
  2. Melt butter and golden syrup in a saucepan
  3. Add grated ginger to the butter mixture and mix
  4. In a separate bowl combine all dry ingredients, add to butter mixture and mix well
  5. Roll tablespoons of dough into balls, place on baking tray and flatten slightly. It will spread so keep about 3 inches space between the dough
  6. Bake until golden brown and delicious, approx 10-15 minutes

Ginger Coconut Oat (Ginger ANZAC) Cookies



4 comments:

  1. I love the addition of ginger to these Anzacs! The perfect touch.

    ReplyDelete
  2. Fresh ginger sounds very intriguing and creative. Why does everyone add dried ginger instead? I suppose they tasted fresher and more tangy. They look beautiful, as always!

    ReplyDelete
    Replies
    1. I guess because dried ginger keeps longer, easier to use and also fresh ginger affects the texture (because of volume and it contains liquid).

      Delete

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