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Oat Gingerbread Cookies

Oat Gingerbread Cookies




  1. Preheat oven at 170°.
  2. Premix and sift [D].
  3. Cream [A] until light and fluffy.
  4. Add in [B]. Blend well at low speed.
  5. Add in the sifted [D] and [C]-Captain Instant Oatmeal.
  6. Mix into a dough at low speed.
  7. Roughly flatten the dough a bit and cover it with plastic. Rest it for 30 minutes.
  8. Roll out the dough into 4mm thick.
  9. Cut the dough sheet with cookie cutter.
  10. Bake for 10-12 minutes in the preheated oven, or until the cookies turn golden brown.
  11. Allow the cookies to cool down.


  1. Melt the desired amount of white/ dark chocolate with a hot water bath.
  2. Transfer the melted chocolate into a small piping bag.
  3. Decorate the cookies with desired design.


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