These cookie bars are soft and chewy with just a hint of Ginger from the Glace Ginger pieces. The use of dark sugar gives them a slight toffee taste.
These Glace Ginger, Oat and White Chocolate Cookie Bars are adapted from my recipe for Cherry, Oat and White chocolate cookie bars. I replaced the Glace cherries, with Glace Ginger and used soft dark sugar, as I wanted to give these bars a slight toffee taste to go with the Vanilla Extract. The texture is roughly between a Flapjack and a shortbread biscuit.
How to make these Glace Ginger, Oat and White Chocolate Cookie Bars
Preheat oven to 170c fan. Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm) x 1 tray bake tin or similar with baking parchment or greaseproof paper.
Please note. If you use a tin with a different size, the baking times may differ.
Using an electric mixer, beat together the butter and sugar until soft, light and fluffy. This will only take a couple of mins.
Sift in the flour and baking powder. Add the Vanilla Extract, oats, glace ginger pieces and white chocolate chips. Mix together until well combined and forms a dough. This will only take a few seconds when using the electric mixer. Do not over beat.
Press the cookie bar dough into the prepared baking tin making sure the level is even. Bake in the oven for 30 mins or until baked and lightly golden. Testing the centre of the bake with a skewer until it comes out clean.
Take out of the oven and dust with caster sugar. Leave in the tin to cool completely before slicing into bars. This will give you nice straight cut slices.
Ways to adapt this recipe:
- Try using milk or dark chocolate chips in place of white chocolate.
- Make a water icing to drizzle over the top as an alternative to dusting with caster sugar.
Other delicious Cookie Bar recipes to try:
These Cherry, Oat and White chocolate cookie bars were the first recipe I created. They’re soft and chewy with a lovely vanilla taste.
Glace Ginger, Oat and White Chocolate Cookie Bar
Ingredients - Imperial /oz are approx weights which are calculated by a 3rd party app
- 225 grams butter softened
- 115 grams soft dark brown sugar
- 225 grams plain flour sieved
- ¼ teaspoon vanilla extract
- ½ teaspoon baking powder
- 50 grams porridge oats
- 100 grams white chocolate chips
- 100 grams glace ginger roughly chopped
- caster sugar for dusting (optional)
Instructions
- Preheat oven to 170c fan. Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm) x 1 tray bake tin or similar with baking parchment or greaseproof paper. Please note. If you use a tin with a different size, the baking times may differ.
- Using an electric mixer, beat together the butter and sugar until soft, light and fluffy. This will only take a couple of mins.
- Sift in the flour and baking powder. Add the Vanilla Extract, oats, glace ginger and white chocolate chips. Mix together until well combined and forms a dough. This will only take a few seconds when using the electric mixer. Do not over beat.
- Press the dough into the prepared baking pan making sure the level is even.
- Bake in the oven for 30 mins or until baked and lightly golden. Testing the centre of the bake with a skewer until it comes out clean.
- Take out of the oven and dust with caster sugar if required. On this occasion I decided not to dust them. Leave in the tin to cool a little, before turning out onto a wire rack to cool completely before cutting into bars or slices. This will give you good clean bite sized cookie bars.
These are absolutely delicious and a big hit in our house. I adapted them by using dark chocolate instead of white one time. Another time I made them vegan for a colleague by using coconut oil instead of butter and that worked really well too.
Thanks, Sarah. I’m so pleased you liked the recipe and was able to adapt it too.