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| 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.
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| 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
- Heat the oven to 150°C/300°F
- Melt butter and golden syrup in a saucepan
- Add grated ginger to the butter mixture and mix
- In a separate bowl combine all dry ingredients, add to butter mixture and mix well
- 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
- Bake until golden brown and delicious, approx 10-15 minutes
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| Ginger Coconut Oat (Ginger ANZAC) Cookies |
I love the addition of ginger to these Anzacs! The perfect touch.
ReplyDeleteFresh 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!
ReplyDeleteI guess because dried ginger keeps longer, easier to use and also fresh ginger affects the texture (because of volume and it contains liquid).
DeleteThese came out very greasy and seeming like they weren't quite cooked. Also, lack of egg sort of made them fall apart. flavor was good, just needs tweaking
ReplyDeleteThanks for the feedback. Sorry to hear that it did not turn out as expected. I've made this several times and its been good each time. The sugar and golden syrup helps to bind the mixture
Delete3 Researches REVEAL Why Coconut Oil Kills Waist Fat.
ReplyDeleteThe meaning of this is that you actually burn fat by consuming Coconut Fat (also coconut milk, coconut cream and coconut oil).
These 3 researches from major medical magazines are sure to turn the traditional nutrition world around!
it was next to impossible to find a good fresh ginger biscuit recipe... until this one! made a batch tonight and followed with the less sugar qty. definitely sweet enough with the perfect amount of chewy!
ReplyDeleteSide note, i made this recipe for my wife who is pregnant, to help her relieve nausea(morning sickness). it works 100! within a couple of minutes of her first bikkie nausea gone. thanks three cookies for the pearler of a recipe!
fresh ginger from Fresh Ginger Exporters is always an ideal option.
ReplyDeleteOrganic Ginger Supplier
ReplyDelete