230g (1 Cup) Butter, Soft (Smör, Mjukt)
225g (1 ¼ Cup) Light Muscovado sugar (Ljust Muscovado Socker)
170g (¾ Cup ) Castor Sugar (Strösocker)
2 Large Eggs (Ägg)
330g (2 Cups) Cookie Flour (Mjöl)
125g (1 ½ Cup) Oats (Havre)
1 tsp Baking Powder (Bakpulver)
1 tsp Baking Soda (Bikarbonat)
3 tsp Vanilla (Vanilj)
1 tsp Salt (Salt)
2 Tbsp (Msk) Ginger Powder (Ingefära Pulver)
1 tsp Cinnamon (Kanel)
2 dl (3/4 Cup) Candied Ginger (Syltad Ingefära)
Start up you oven on 160c FAN (175c regular) 320F
Mix the Butter and Sugars for 3 minutes.
Add the Eggs, one at a time. Mixing inbetween.
In another bowl blend the Cookie Flour, Oats, Baking Powder, Baking Soda,
Vanilla, Salt, Ginger Powder and Cinnamon. Make sure this is really well blended.
Take half of the Flour & Oats mixture and add to the Butter and mix it in.
Then mix in the other half.
Finely chop the Candied Ginger Pieces. (I use a machine with small knifes)
(See picture below)
Mix in the Candied Ginger Pieces with the Batter.
Use an ice cream scoop to make balls of identical size. (Roughly like a golfball in size)
Place balls on a baking sheet and flatten ball. (Don't forget to flatten the balls)
Bake for 15-17 minutes. They are ready when you see a slight burn/or color along the edges.
Let them cool on a rack.
Enjoy !!!!! (I sure did !!!)