Oaty Ginger Tray Cookies with Milk Icing

These are my tray cookies, where you make the dough, press it out, bake it then cut it – now if that’s not a slap it together I don’t know what is. And the ginger in the cookie? Well it turns up the heat on a traditional Anzac biscuit, that’s for sure, and makes these cookies rather ginge’ius. Makes 12 / Vegetarian

1½ cups rolled oats

1 cup shredded coconut 1 cup plain flour, sifted 1 cup firmly packed brown

sugar pinch of flaky salt

125 grams butter, melted ¼ cup golden syrup

1½ tablespoons ground ginger ¼ cup water

½ teaspoon bicarb soda

Icing

1 cup icing sugar 1 teaspoon mixed spice 1-2 tablespoons milk

Preheat oven to 180°C fan forced. Grease and line a baking tray with baking paper.

Combine oats, coconut, flour, sugar and salt in a large bowl. Place butter, golden syrup, ginger and water in a small saucepan over medium heat and cook for 2–3 minutes, or until melted and combined. Add bicarb soda carefully as the mixture will bubble and froth. Add to flour mixture and mix to combine.

Transfer to the prepared tray and press out until 6mm thick (use wet hands to make this easier).

Bake for 15 minutes, or until golden. Cut into 12 pieces while warm with a sharp knife. Stand to cool completely on tray.

Meanwhile, for the icing, combine icing sugar and mixed spice in a bowl. Add milk a bit at a time until you get the right consistency. Drizzle with a spoon over biscuits, or transfer to a piping bag or snap lock bag with the corner cut and squeeze over the top of the cooled biscuits. Stand to set then serve.

Oaty Ginger Tray Cookies with Milk Icing

Tandoori Pizza on Naan (recipe page 88)