Oatmeal shortbread squares (grasmere gingerbread) from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax

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Notes about this recipe

  • ashallen on November 04, 2021

    These are great. Their buttery, gingery flavor reminds me of one of my favorite store-bought cookies - Peek Freans Ginger Crisps (though less spicy). Texture is quite different from Ginger Crisps, though (which are very thin and crisp) - an interesting mix of sandy, chewy, and nubbly from the oats. Also kind of dense, but I pressed the dough pretty firmly into the pan - next time I'll use a lighter touch. If you have a food processor as called for in the recipe, these are super quick and easy to make. I used steel cut oats (toasted a bit in oven to freshen) and stone-ground white whole wheat flour.

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