Latte Gingerbread Treats (Print-Friendly Version)
Warm gingerbread spices meet latte hints in these cozy treats made for holiday fun.
# Ingredients List:
→ Dry
01 -
210 g plain flour
02 -
170 g old-fashioned rolled oats
03 -
1 teaspoon ground cinnamon
04 -
2 teaspoons espresso powder
05 -
1 teaspoon ground ginger
06 -
1 teaspoon baking soda
07 -
1/8 teaspoon ground cloves
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon ground nutmeg
→ Wet
10 -
170 g softened unsalted butter
11 -
200 g packed brown sugar (light or dark)
12 -
60 ml dark or unsulphured molasses
13 -
50 g regular granulated sugar
14 -
1 large egg at room temp
→ Top
15 -
226 g chopped white chocolate
16 -
1 teaspoon coconut or vegetable oil (optional)
17 -
1/2 teaspoon espresso powder
18 -
A pinch of cinnamon and nutmeg for dusting
# Detailed Cooking Steps:
01 -
Put the oats in a food processor and pulse around 10 to 12 times till you get a mix of oat flour and small bits.
02 -
In a bowl, toss together the ground oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set it aside.
03 -
Whip the softened butter with both sugars on medium-high speed for about 3 minutes till it's light and fluffy.
04 -
Mix in the egg and molasses on high speed, scraping the bowl edges now and then till combined.
05 -
Slow the mixer down and slowly mix the dry stuff into the butter mix. The dough will feel thick and sticky.
06 -
Cover the dough and pop it in the fridge for 30 to 45 minutes or up to 3 days. If chilling for hours, let it soften at room temp for 30 minutes before shaping.
07 -
Heat your oven to 177°C. Line big baking pans with parchment or silicone mats.
08 -
Scoop about 35 g dough each and space them 7.5 cm apart on the pans. Bake for 12 to 13 minutes until edges turn light brown but centers stay soft.
09 -
Leave the cookies on the pan for 10 minutes, then move to a rack to cool fully.
10 -
Melt the white chocolate with oil and espresso powder in a double boiler or microwave in short 20-second bursts, stirring till smooth.
11 -
Dip each cookie halfway into the melted chocolate. Sprinkle with cinnamon and nutmeg mix, then place on parchment or the rack.
12 -
Put the dipped cookies in the fridge for about 30 minutes so the topping firms up before eating or storing.
# Helpful Hints:
01 -
Cooling the dough helps stop the cookies from spreading too much in the oven.
02 -
Go for good quality white chocolate for the best taste and texture.
03 -
Feel free to tweak the spice amounts to what you like best.