OATS, DATE AND GINGER COOKIES

Makes 9 biggish cookies

 

1 cup dried dates

1/4 cup water

1/2 cup raw oats

1/2 cup self-rising flour

1 large egg

2 tablespoons vegetable oil

1 teaspoon vanilla essence

1 teaspoon ginger powder

100 g dried ginger slices, chopped

 

Preheat oven to 170 oC. In small chopper/food processor, chop the dates with the water to a paste. In a mixing bowl, add everything together, form golf-size balls and place on greased baking sheet (with a distance from each other). Bake for 12 minutes. Remove from oven and gently press down on each ball with the bottom of a whisky glass.

Recipe and photo: Alma Pretorius

 

 

QUINCE AND GINGER COOKIES

Makes 8 big ones, depending on size

 

1/2 cup poached quinches, drained from liquid, chopped smooth

7 tablespoons vegetable oil

1 large egg

1 cup self-rising flour

1 teaspoon vanilla essence

100 g dried ginger chunks, cut into small pieces

1/4 cup white sugar

 

Preheat oven to 170 oC. Mix all together, form balls – place on greased baking sheet (not too close, they spread) and bake for 12 minutes. Remove from oven, gently press down each ball with bottom of a glass to flatten them. Let cool on sheet.

Recipe and photo: Alma Pretorius

 

 

Pear and Ginger drop cookies

Makes 24, depending on size

 

7 tablespoons vegetable oil

1 teaspoon Allspice

1 large egg

1 cup self-rising flour

1/4 cup white sugar

1 x 410 g tin pears, drained, chopped

30 g PADKOS dried ginger slices, chopped small

1 teaspoon vanilla essence

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together, drop teaspoon-full mixture onto sheet (not too close, they do spread) and bake for 12 minutes.

Recipe and photo:  Alma Pretorius