by gluttonforlife
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biffbourgeois's Testing Notes:
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Expand3/4 cups rolled oats Ask a question about this ingredient
1/2 pound salted butter (2 sticks) Ask a question about this ingredient
1 cup dark brown sugar, packed (like Muscovado) Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 teaspoon freshly ground cardamom Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
1 1/2 cup whole wheat pastry flour Ask a question about this ingredient
1 teaspoon fresh ginger, finely grated Ask a question about this ingredient
1 cup candied ginger, chopped fine Ask a question about this ingredient
Preheat the oven to 350 degrees.
Ask a question about this stepProcess the oats briefly in a food processor, just to break them up slightly.
Ask a question about this stepBeat the butter and sugar until light and fluffy, then add the salt, spices and oats. Work in all the flour well, and mix in the fresh and candied ginger.
Ask a question about this stepPress the dough into a 9x12 pan and score the surface in squares as you would with shortbread. (You can make any shape you like but these are rich, so smaller pieces are best.) Bake until surface is lightly browned, 30-35 minutes. Baking them longer will result in a drier, crisper cookie (which is also nice).
Ask a question about this stepRemove and cut through along the score lines, then set aside to cool. (These freeze well.)
Ask a question about this stepI made this this morning. They are to die for, chewy with a great cardamom spice flavor. I substitute the ginger candy with dates- delicious. thank you.
Glad you liked them. Dates sound like a nice addition, although I personally am addicted to all that spicy ginger!
These were really good. I did hand-grind the cardamom, which I suspect makes a big difference, and added a dusting of turbinado on top prior to baking. One word of advice– don't spend 20 minutes painstakingly scoring the dough into perfect, 1" squares *before* baking (as suggested in the recipe)– as one might suspect, the scores will vanish during the baking process. You'll want to cut these with a bench scraper after they've cooled for about 10 minutes.
I admittedly made a bunch of changes to suit this to my young son's tastes but stuck with the overall framework of the recipe and found it delicious and so easy! I omitted the gingers and cardamom and added 1 teas vanilla and 1/2 teas of cinnamon, a handful of dark chocolate chips and 1/2 cup of toasted almonds. Fantastic! Texture was amazing- almost like toffee on the bottoms. I used a slightly smaller baking dish and tried to adjust the baking time but still overcooked a bit. Will definitely make again with different combinations of nuts and spices!
Yum! I am definitely going to give these a try as I am a total ginger addict. Thanks for the recipe.
I hope you enjoy them!
Just a question abou the freshly ground cardamom . . . . do you buy the seeds and grind them up, or do get the pods, then remove the seeds manually and grind those? This looks quite tasty . . hearty and rich.
I crack the pods, remove the seeds and grind them in a spice grinder or mortar & pestle. Stored in a glass jar, this keeps for a few weeks and is much fresher and more pungent than most cardamom you buy already ground.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
These are great--thanks! I subbed 2/3 of the butter with Greek yoghurt and 1/3 of the sugar with molasses, which added a really nice flavour. Wholesome but delicious. Am going to go make another batch!