A crisp base and a chewy ginger oat topping gives these cookies a fabulous contrast of textures.
You can make 12 Ginger Oat Squares cookies.
- 1/1/4 cups/175 g all-purpose flour
- 1 tsp ground ginger
- 1/2 cup/ 1 stick/125 g butter
- 1/4 cup/50 g packed light brown sugar
- 1 to 2 tbsp water
- 4 pieces preserved ginger in syrup
- 3 tbsp preserved ginger syrup
- 4 tbsp butter
- 2 tbsp packed light brown sugar
- 1 cup/100 g rolled oats
First, we preheat the oven to 375F/190C. Lightly grease a 9×9-in/23×23-cm square pan.
Next, place the flour and ground ginger in a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar. Add enough water to mix to a soft dough. Roll out and use to line the bottom of the pan.
Then, to make the topping, chop the ginger. Place in a pan with the syrup, butter, and sugar. Heat gently, stirring until the butter melts and the mixture is well blended.
Finally, stir in the oats. Spread the mixture evenly over the dough. Bake until golden brown, about 25 minutes. Let cool in the pan and cut into squares to serve.
Ginger Oat Squares