Good day people! It’s 5 am here in Italy and I am already up and super awake..Hate the jet-lag the first couple of days I am back! Today I am writing to you from Milan. I am at my sister’s house where I landed yesterday and where I will stay for 10 days, then Ill be heading to Lecce and then back to Shanghai at the end of the first week of December to start my new job!
The recipe I am posting today was made a few weeks back when I was still in China!
I know Christmas is still more than a month away, but I just could not help myself and start with some Xmas baking!
This time I’ve made oats gingerbread cookies…D-E-L-I-C-I-O-U-S!
First time I had this cookies was at cityshop in Shanghai. They were giving away same free samples for people to try them and, of course, I did. I loved the combination of gingerbread flavor with the oats, so I decided to make them at home.
There you go with the recipe! Happy Baking 🙂
- 1 cup flour
- 1/2 cup oats
- 1 egg
- 1/3 cup brown sugar
- 1/3 cup molasses
- 1/3 cup butter
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1/4 cup dry cranberries
In a bowl of your electric mixer combine sugar, butter and molasses
stir the ingredients together until they get creamy. Then add the egg and keep stirring until combined
Add the flour and baking powder
then add the ginger,
then throw in also some oats
and a few dry cranberries. Stir all the ingredients together. Scoop out tablespoons of dough onto parchment paper
and bake your cookies in pre-heated oven (180 C- 375 F) for about 10-12 min. Remove from the oven and let the cookies cool down completely. You can store them into an airtight container for 4-5 days!