Ginger and Dark Chocolate Nova Scotia Oatcakes
Course: Dessert
Servings: 24
  • 3 cups rolled oats
  • 1 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup salted butter, cold
  • 1/2 cup water, cold
  • 2/3 cup candied ginger, minced
  • 1 cup dark chocolate chips
  1. Preheat oven to 350F. 

  2. Mix oats, flour, sugar, and salt. Using a pastry blender, cut in the cold butter until crumbly. You can also use a fork and your hands if you don't have a pasty cutter. 

  3. Mix in the candied ginger. 

  4. Add water and mix until a sticky dough forms. Turn the dough out onto a floured surface and knead briefly until the dough comes together fully. 

  5. Divide dough in two and roll out each half to 1/2 inch thick. Using a round cookie cutter (or whatever shape you like!), cut out cookies and place on a non-stick cookie sheet or one lined with parchment paper. 

  6. Bake for 12-15 minutes, until bottoms are golden brown.

  7. While the cookies are baking, melt the chocolate chips in the microwave (carefully! use low heat and melt in short time increments) or in a double boiler over the stove. 

  8. Once cookies are baked, cool for 10 minutes on a cooling rack. Dip half of each cookie in the melted chocolate and return to cooling rack until chocolate is set. Enjoy!