Ginger Pecan Oatmeal Crackers
Votes: 2
Time: 2 hours 30 minutes
Complexity: easily
Servings: 48
Complexity: easily
Servings: 48
Nutritional value per serving:
Calories 71, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 8 G., fiber 1 G., cholesterol 11 mg, sodium 33 mg, sugar 4 G.
Calories 71, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 8 G., fiber 1 G., cholesterol 11 mg, sodium 33 mg, sugar 4 G.
These light and crisp cookies are filled with a warm, spicy aroma and are perfect for winter tea. The combination of ginger, ground oats, and pecans creates a rich flavor, while cornstarch helps create a truly crispy texture. Everything about these cookies is perfect: the taste, the texture, the aroma—you'll be hooked!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup quick-cooking oats
- 3/4 tbsp. pecan halves
- 1 cup whole wheat flour
- 1/4 cup cornstarch
- 1 teaspoon ground ginger
- 0.5 tsp fine salt
- 1/4 teaspoon of baking soda
- 170 g unsalted butter, softened
- 3/4 cup granulated sugar
- 1/3 cup light brown sugar
- 1 tsp vanilla extract
- 1 large egg
We recommend
Recipes with similar ingredients: rolled oats, ground ginger, starch, whole grain flour, pecans
Cooking the dish according to the recipe:
- In a food processor, pulse the rolled oats and nuts until the mixture resembles cornmeal (fine but still has some texture). In a medium bowl, whisk together the whole-wheat flour, cornstarch, ginger, salt, and baking soda. Stir in the oat mixture.
- In another medium bowl, beat the butter with a mixer until light and fluffy, about 1 minute. Gradually add the white and light brown sugars; continue beating until fully incorporated, about 3 more minutes. Add the vanilla extract and egg.
- Stir in the flour mixture and knead the dough. Line a 1.5-liter loaf pan or 3 mini loaf pans with plastic wrap and pour the dough into the pan, pressing it into an even layer. Cover with plastic wrap and refrigerate until completely set, about 2 hours.
- Preheat oven to 175°C. Line 2 baking sheets with parchment paper or silicone mats.
- Remove the dough from the pan and unfold. Cut in half lengthwise if using a large pan. Slice each piece crosswise into 0.5 cm thick slices. Place the cookies on the prepared baking sheets, spacing them about 2 cm apart. Bake until golden brown, 15-18 minutes. Transfer the cookies to a wire rack to cool and crisp up. Serve. Store cookies in a tightly sealed container for up to 1 week..
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