Chewy Gingerbread Latte (Print Version)
# Ingredients:
01 -
2 cups (170g) of classic rolled oats.
02 -
1 and 2/3 cups (210g) of plain flour.
03 -
2 teaspoons of espresso powder.
04 -
1 teaspoon of baking soda.
05 -
1/4 teaspoon salt.
06 -
1 teaspoon ground ginger.
07 -
1 teaspoon ground cinnamon.
08 -
1/4 teaspoon nutmeg.
09 -
1/8 teaspoon of ground cloves.
10 -
3/4 cup (170g) unsalted butter, soft.
11 -
1 cup (200g) packed light or dark brown sugar.
12 -
1/4 cup (50g) white sugar.
13 -
1 large room-temperature egg.
14 -
1/4 cup (75g) dark or unsulphured molasses.
15 -
8 ounces (226g) chopped white chocolate.
16 -
1 teaspoon of coconut or vegetable oil.
17 -
1/2 teaspoon espresso powder for garnish.
18 -
A sprinkling of cinnamon and nutmeg.
# Instructions:
01 -
Pop the oats in a food processor and pulse 10 to 12 times. You want it coarser than flour but not fully whole.
02 -
Stir together the pulsed oats, flour, salt, espresso powder, baking soda, and spices in a medium bowl.
03 -
Whip softened butter and both sugars at medium-high until fluffy, roughly 2 minutes. Add the molasses and egg, and mix for another minute.
04 -
Slowly fold the dry mix into the wet one on low speed. Let the dough rest in the fridge for 30 to 45 minutes.
05 -
Roll 1.5-tablespoon dough balls and place them 3 inches apart. Bake at 350°F (175°C) for 12 to 13 minutes—edges should be golden.
06 -
Melt together white chocolate, oil, and a little espresso powder. Cover half of each cooled cookie, sprinkle spices, and chill to harden.
# Notes:
01 -
Use chocolate bars instead of chips for smoother melting.
02 -
You can refrigerate the dough for up to 3 days.
03 -
Stay away from blackstrap molasses.