Ginger & White Choc Hassleback Cookies

Recipe Ginger White Choc Hassleback Cookies


  • 150g butter, softened 
  • 3/4 cup white sugar
  • 1 egg
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 2 cups plain flour
  • 1 cup white chocolate melts, roughly chopped
  • 1/2 cup Buderim Naked Ginger, roughly chopped
  • Edible rose petals (optional)


    1. Preheat oven to 180°C and line a baking tray with baking paper.
    2. In a bowl, mix butter and sugar until well combined. Add egg and mix again.
    3. Fold through oats, baking powder and flour until a cookie dough forms.
    4. Add in chocolate and ginger and mix through to evenly disperse.
    5. Using an ice-cream scoop or 2 tablespoons of mixture, form into a very rough ball and place on tray.
    6. Bake for 25-30 minutes or until golden brown.
    7. Top with extra melted white choc and rose petals.

    Related Recipes