cookban1.jpg (34132 bytes)

Orange Ginger Crunch Cookies
Shared By Navera


- 1/2 cups oatmeal 
- 3/4 cup whole wheat pastry   flour (180 mil.)
- 3/4 cup unbleached white flour (180 mil.)
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup currants 
- 1 cup walnuts, toasted and coarsely chopped
- 1/2 cup canola or light walnut oil
- 1/2 cup barley malt or brown rice syrup
- zest of 1 orange
- 1/2 cup orange juice
- 1 tbs.  peeled and finely grated fresh ginger
- 1 tsp. vanilla

1. Preheat oven to 350F (175C or Moderate Heat). Line two baking sheets with parchment or brush with oil.
2. In a medium-large bowl, mix the dry ingredients.
3. In a smaller bowl, whisk together the wet ingredients. Stir into the dry ingredients.
4.Transfer heaping tablespoons of dough to baking sheet, leaving at least an inch of space between cookies. 
5. Flatten cookies with the back of a fork to 3 or 4 inch round and 1/2 inch thick shape. Dip the fork in water to prevent it from sticking.
6. Bake cookies 12-15 minutes or until the edges are golden.