Ginger cakes

Cookies in ginger glaze The basis for ginger dessert is coconut shavings and oatmeal. It is these ingredients that are added by oil and condensed milk, which in turn gives cakes a light moisture (if they are, of course, not overdried in the oven). A highlight is a spicy glaze based on ginger and cinnamon. To make a cake shape, you can use both the batch form and the usual baking sheet, just after the cookie with the glaze cools off, gently cut into cubes and serve.

Cookies in ginger glaze The basis for ginger dessert is coconut shavings and oatmeal. It is these ingredients that are added by oil and condensed milk, which in turn gives cakes a light moisture (if they are, of course, not overdried in the oven). A highlight is a spicy glaze based on ginger and cinnamon. To make a cake shape, you can use both the batch form and the usual baking sheet, just after the cookie with the glaze cools off, gently cut into cubes and serve.

Ingredients:

• Butter 125 g
• Coconut shavings 40 g
• Flour, wheat 80 g
• Oatmeal 150 g
• Condensed milk 3 tbsp. l.
• Sugar 100 g
• Ginger dry 1 tbsp. l.
• Condensed milk 2 tbsp. l.
• Sugar powder 100 g
• Butter 90 g
• Cinnamon powder 1 tsp.

Instructions

• Step 1 To prepare the dessert, you will need wheat flour, oat flakes, coconut chips, sugar, powdered sugar, butter, condensed milk, ginger and cinnamon.
• Step 2 First we prepare the dough. For this, it is necessary to melt butter, sugar and condensed milk on fire. After the sugar is dissolved, cool the mixture to room temperature.
• Step 3 Slightly grind in a coffee grinder 100 g oat flakes.
• Step 4 In a separate bowl, mix the flour, ground oat flakes, coconut shavings and another 50 g unmilled flakes.
• Step 5 Combine the dry mixture with the melted sweet butter and mix well.
• Step 6 If the batter is too liquid to add flour. The dough should be thick.
• Step 7 Lubricate the mold with oil and spread the dough. If you use a batch shape (for example, as in the photo), keep in mind that you do not need to fill out the form completely, leaving room to raise the dough and glaze. Fill in 1/3.
• Step 8 Send to the preheated oven to 180 ° C for 15-20 minutes. While the cookie is cooling off, cook the icing.
• Step 9 Mix in the saucepan ginger, cinnamon, condensed milk, butter and sugar powder.
• Step 10 Stir, keep on low heat until liquid consistency is obtained.
• Step 11 Spread the glaze using a spoon on the biscuit.
• Step 12 If desired, decorate with a sprinkle and send to the refrigerator to freeze for 30-40 minutes.
• Step 13 Remove from the mold and serve.