Saturday, 22 August 2020

Ginger, Oat and White Chocolate Cookie Squares

I think I've found a new favourite recipe for cookie bars or squares. It's another recipe from Lynn Hill at Traditional Home Baking. Lynn has published several recipes using this basic cookie dough, but the only one for which I had the 'add-in' ingredients already available was this one for Ginger and White Chocolate.

The recipe was simple to follow and easy to make. The only worrying moment was when it looked as if the beaten sugar and butter mix wouldn't take all the dry ingredients, but a little perseverance soon put that right!

I was slightly annoyed that I didn't have a baking tray anywhere near the right size for this recipe - I had to use my deep adjustable cake tin to make one which was nearly correct, but the deep sides made it a little more difficult to spread the dough easily. 

The texture of these cookie squares was very short, but made a little more substantial by the addition of the oats. It was this combination of 'melt in the mouth' but chewy which I liked so much!

As both white chocolate and glacé ginger are very sweet, I found these bars a little too sweet, but I'm looking forward to trying a version with dried fruits and/or nuts. Lynn has a recipe using apricots and almonds but there are many other variations that I can think of.


Snowy said...

These sound good, especially with lots of variations. I despair with tin sizes, especially tray bakes, as they all seem to require a different size!

Choclette said...

These sound delicious. I do love ginger. They'd have made a great We Should Cocoa entry. I often find these sort of traybake difficult to work the dry ingredients into, but it usually pays off in the end.