I wanted to make a praline cheesecake for party we were going to so started to search the web for a good recipe. I found quite a few recipes I was happy with but they either used a graham cracker crust or a crust made with gingersnaps. Both added pecans.
So, I headed to the kitchen with a trusted gingersnap recipe thinking I’d just make mine from scratch. As I started to assemble ingredients I thought about how chewy my gingersnaps were and decided they would make a mess when they crumbled for a cheesecake crust. I also thought perhaps I should just add my nuts to my cookies and then I wouldn’t need to add them when I crushed the cookies for the cheesecake base.
Here is the result of my recipe experiment. This is a very nice cookie just to eat with it’s ginger spice and crunch of pecans. I make my own oat flour from the organic oats I buy so for this recipe I just measured out the oats and pecans and blitzed them in my food processor.
Yield: 20 servings of 40 2-inch cookies
Preheat the oven to 350°F/180°C/Gas Mark 4. Line2 baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl whisk together the flour, oat flour, and finely chopped pecans, baking soda, ginger, cardamom, clove and salt.
Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 1 to 2 minutes. Add the egg and molasses and beat on medium for 1 minute.
Turn the mixer to low speed and slowly add the dry ingredients to the wet and stir until well combined.
With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 10 to 12 minutes.
Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough.
Preparation time: 15 minutes
Total time: 45 minutes
Source: Sharon E. Russell