20th, October 2014

MMM: Roast Dinner Spring Rolls

RD-SPRVery quick post today on something that I am currently snacking on as I write this, ROAST DINNER SPRING ROLLS. Sooo good that I needed to write the whole thing in capital letters!

Seriously after devouring 3 of these not so small roast dinner spring rolls made me contemplate why I haven’t been putting leftover Sunday dinners into spring roll wrappers until now. It’s definitely a great way to revitalize leftovers. Continue Reading

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10th, October 2014

Spicy Ginger Oatmeal Cookies

Spicy Ginger Oat Cookies Best thing about spicy ginger oatmeal cookies? They’re like an oatmeal cookie but without those deceitful raisins that portray themselves as chocolate chips. The reason people have trust issues!
Soft, chewy and comforting like an traditional oatmeal cookie but with a  dark, spicy and more ‘grown up’ flavour complexity like a ginger nut biscuits.

Spicy Ginger Oatmeal Cookies

My preference for ginger cookies are for them to be laden with ginger. To the extent that the flavour is spicy yet warming. For these cookies I did not hold back on the ginger. 2 types of ginger lace these spicy ginger oatmeal cookies, ground ginger and stem ginger in fairly larger than usual amounts. Don’t be overwhelmed by the amount of ginger in these cookies, the ore ginger the better and PLUS ginger is good for you.Spicy Ginger Oatmeal Cookies

Ginger is used in abundance in my house and is usually always the first thing we grab when we are feeling nauseous or have a cold. So in a way these cookies are perfect for helping to kick that cold to the curb or to warm you up on a cold autumnal day.

Spicy Ginger Oatmeal Cookies
Prep time: 
Cook time: 
Total time: 
Yields: 12-15 cookies
Warm up this Autumn with these Spicy Ginger Oatmeal Cookies. Super easy and quick to make resulting in a comforting oatmeal cookies, full of spicy ginger.
  • For the cookies...
  • 115g (1 stick) butter
  • 110g (1/2 cup) dark brown sugar
  • 75g (1/3 cup) caster sugar
  • 2 tbsp black treacle (optional)
  • 1 egg
  • 2 pieces of stem ginger, finely chopped
  • 35g (1/4 cup) Munchy Seeds (optional)
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1½ tbsp ground ginger
  • 100g (2 cups) rolled jumbo oats
  • 90g flour (3/4 cup) plain flour
For the drizzle... (optional)
  • 75g-100g white chocolate
  • 1 stem ginger, chopped
For the cookies...
  1. Preheat the oven to 180C. Line a large baking tray with a silpat mat or greaseproof paper.
  2. Cream together the butter and sugars for about 2 minutes till the mixture lightens in colour. Beat in the egg.
  3. Add in all of the remaining ingredients and stir till just combined.
  4. Scoop 1½ tbsp mounds on to the lined baking tray evenly spacing them out. Flatten the cookies slightly and bake for 10-12 minutes. Allow to cool slightly on the tray before allowing to cool on a cooling rack.
For the drizzle...
  1. Melt the chocolate in the microwave. Using a ziploc bag, spoon the chocolate into the corner and snip off a small piece of the corner. Drizzle the cookies with the chocolate and garnish with a piece of stem ginger
Oh So Sweet Baker's Notes
- I love the flavour that the black treacle provides. If you can't find black treacle, use molasses or dark corn syrup.
- If you want it less gingery, reduce the ground ginger to 2 tsp.


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21st, September 2014

Shloer Plum Grape Galette

Shloer Plum Grape GaletteI eat grapes by the bunches. And sometimes I sit there and polish off a whole packet quite easily without realising. Red grapes that are crisp, juicy and cold.I seriously fail to understand why grapes are used much more in baking. Apart from roasted grapes, which is great with mascarpone and crumbled amaretti and the odd roasted grape tart or jam, baking with grapes is few and far between. Even with the simplicity of this simple and rustic Shloer plum grape galette, it has convinced me that grapes should be used more often in baking.

Shloer Plum Grape GaletteIf you are one of those people who hasn’t baked with grapes before, start with my Shloer plum grape galette, because your’e seriously missing out. Which is a shame because sticking grapes into your baked goods adds a slight musky flavour, like wine which helps round off fruity and sharp flavours.
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