Lime Filled Ginger Oat Biscuits/Cookies

I can remember when I discovered Miss Debbie's Oatmeal Cream Pies.  Oh boy were they some good.  It was in an American Grocery store and it was love at first bite.  Two delicious flattish oatmeal cookies with a layer of marshmallow cream sandwiched in the centre.   *slurp*  I also liked their Star Crunch Cakes.  I think most of them are available in Canada now, but when I first discovered them they were exotic to me!



I think it's fair to say I love oatmeal cookies.  I have always loved oatmeal cookies.  I think they are my favourite type of cookies, next to digestives, shortbreads . . .  and maybe custard creams.  Oh and Pirate Cookies.  But then again Pirate Cookies are oatmeal cookies with a peanut butter filling.



These are not like Little Debbies . . .  nor they like whoopie pies.   These are lovely puffed oatmeal cookies, highly flavoured with ginger . . .  extract, powdered and candied . . . crunchy on the outside and soft on the insides . . .



You could add nuts as well if you wanted to . . . but they are incredibly delicious without.   Two of these oaty gingery biscuits, sandwiched together with a delectably deliciously moreish lime buttercream icing.  I've never quite gotten into calling cookies biscuits . . .  they have always been cookies to me.  It is a real effort for me to call them biscuits, but I do try . . .

 

Ginger and Lime are a marriage made in heaven.   Call them biscuits or call them cookies, whatever . . .  these are heavenly bliss.  One packs quite a mouthful.  You may want to share . . .  but then again . . .  you may not.  It all depends on how generous you are feeling.

*Ginger Oat Sandwich Cookies*

with a Lime Buttercream Filling

Makes 12 filled cookies

Printable Recipe  

These gorgeous cookies are crunch on the outside, chewy on the inside and filled with a lovely lime buttercream filling. 

150g of unsalted butter, at room temperature (2/3 cup)

100g of golden caster sugar (1/2 cup)

150g of soft light brown sugar (3/4 cup)

1 large free range egg

1 tsp vanilla eextract

1 tsp cinnamon extract

1 tsp ginger extract

1 tsp apple cider vinegar

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon
1 tsp ground ginger

140g of  plain flour (1 cup)

240g of rolled oats (2 1/2 cups)

35g of crystalized stem ginger, finely chopped (1/4 cup) 

For the buttercream:

60g of unsalted butter, softened (1/4 cup)

260g of sifted icing sugar (2 cups)

the finely grated zest of one lime

1 TBS fresh lime juice 

Preheat the oven to 180*C/350*F/ gas mark 4.  Line two baking sheets with baking paper.  Set aside.

Cream together the butter and sugars until light and fluffy.   Beat in the egg, extracts, vinegar and salt.   Sift in the baking powder, soda, cinnamon, ginger and flour.   Stir in the oats and crystalized ginger.

Scoop out 1 1/2 TBS of dough and roll gently between your hands to make a ball.  Place on the baking sheets leaving about 2 inches between each.   Bake for 8 to 10 minutes until the edges are golden and the centres are still slightly soft, rotating the trays halfway through the baking.   The cookies will harden upon cooling.  Allow to cool on the baking sheets for several minutes before scooping off onto wire racks to cool completely.

 

To make the buttercream  beat all of the ingredients together until smooth.   Divide between twelve of the cookie halves.  Sandwich together with the remaining twelve cookies.  Store in an airtight container. 

Scrumdiddlyumptious!