Ginger-Molasses Oatcakes

Inspired by the flavors of a good ginger molasses cookie. This is a surprisingly delicious, crispy, chewy shortbread-like oatmeal cookie. Made with Scottish Oatmeal, "a stone-ground oatmeal with a texture between that of steel-cut oats and oat flour." You can use Irish oats if you want, for a chewier texture.

Source: Adapted from this ATK recipe

Ingredients

  • 1 cup (5 oz / 142 g) Scottish oatmeal
  • ½ cup (2½ oz / 71 g) all-purpose flour
  • ¼ teaspoon fine salt
  • ¼ teaspoon baking powder
  • 1½ teaspoons (3 g) ground ginger
  • ¾ teaspoon (2 g) ground cinnamon
  • ⅛ teaspoon ground cloves
  • 2 tablespoon (24–28 g) light brown sugar
  • 1 tablespoon (20 g) molasses
  • 4 tablespoons (56 g) unsalted butter, melted
  • 3 tablespoons (45 g) hot water

Directions

  1. Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment.
  2. Combine the Scottish oatmeal, all-purpose flour, salt, baking powder, ginger, cinnamon, and cloves in a bowl.
  3. Add the melted butter, light brown sugar, and molasses. Mix until the mixture looks sandy and evenly coated.
  4. Add 3 tablespoons hot water and stir. If the dough still crumbles when pressed, add up to 1 additional tablespoon of hot water.
  5. Press the dough together until it forms a cohesive but not sticky mass.
  6. Turn the dough onto parchment paper and press or roll it to about ¼-inch thickness.
  7. Freeze for 15 minutes, to harden the dough slightly (this will make it easier to score).
  8. Cut into squares and transfer to a parchment-lined baking sheet.
  9. Bake until oatcakes are firm to touch, 24 to 27 minutes, rotating sheet halfway through baking. Transfer oatcakes to wire rack to cool completely, about 20 minutes. Serve.