Oat and ginger thins

Oat and ginger thins

By
From
Green Kitchen At Home
Makes
20 thins
Photographer
David Frenkiel

Thin and crispy, perfectly sweet with a distinct oat and butter flavour and hints of ginger and clove, this is our daughter’s favourite cookie recipe. Probably because it is so insanely quick to make that she can help me prepare it before something more exciting steals her attention. I love it too. It has a short ingredient list and we almost always have its components at home. Most of the time we eat them straight from the baking tray, but they are also delicious sandwiched around a scoop of the Banana Nice Cream recipe. David

Ingredients

Quantity Ingredient

Dry ingredients

Quantity Ingredient
200g rolled oats
4 tablespoons buckwheat flour
11/2 teaspoon ground ginger
1/2 teaspoon ground vanilla, or 1 teaspoon vanilla extract
1/2 teaspoon sea salt
A pinch ground cloves

Wet ingredients

Quantity Ingredient
8 tablespoons virgin coconut oil, solidified
or 120g butter, cubed and chilled
6 tablespoons pure maple syrup
or 6 tablespoons runny honey
4 tablespoons plant-based milk of choice

To serve

Quantity Ingredient
Banana nice cream with peanut butter ‘cookie dough’, or ice cream (optional)

Method

  1. Preheat the oven to 180°C and line a baking tray with parchment paper.
  2. Place all of the dry ingredients in a large mixing bowl and mix until combined. Add all of the wet ingredients and, using your hands, rub the oil into the dry ingredients until the texture resembles coarse breadcrumbs.
  3. Divide the dough into 20 pieces and shape them into little balls with your hands. Transfer to the tray and press them down into flat discs about 7 cm in diameter and 5 mm thick and bake for about 15 minutes or until golden and crispy. Remove from the oven and set aside to cool completely on a wire rack.
  4. Serve as they are, or with ice cream sandwiched in between 2 oat thins.
  5. Store the oat thins at room temperature in an airtight container and they will keep for 3–5 days.
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