Oatmeal Gingerbread

Ingredients

• 12 ounces Granulated sugar (Originally pounded loaf sugar; 1.5 cups)
• 4 ounces Butter, fresh (1/2 cup or 1 stick)
• 16 ounces Oatmeal, finely ground or oat flour (1 pound; can use rolled oats ground in food processor)
• 2 ounces Ground ginger (About 1/4 cup)
• 0.25 ounces Ground cloves (About 2 teaspoons)
• 0.25 ounces Ground cinnamon (About 2 teaspoons)
• 0.25 cup Water (Small teacupful)

Instructions

1. 1If using rolled oats, grind them in a food processor until they reach a fine flour consistency. If using oat flour, measure out 16 ounces.
2. 2In a large bowl, combine the ground oatmeal with the ground ginger, ground cloves, and ground cinnamon. Mix thoroughly to distribute the spices evenly.
3. 3Put the sugar and water into a saucepan over medium heat. Stir occasionally until the sugar is completely dissolved.
4. 4Add the butter to the sugar syrup and stir until the butter is completely melted and incorporated.
5. 5Pour the hot butter and sugar mixture into the bowl with the oatmeal and spices. Mix thoroughly with a wooden spoon until all ingredients are well combined.
6. 6Once the mixture is cool enough to handle, knead it with your hands to form a smooth, cohesive dough. The mixture should hold together well.
7. 7Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or grease them lightly.
8. 8Form the dough into small cakes about 2 inches in diameter and 1/2 inch thick, or roll into small balls (nuts). Place them on the prepared baking sheets, spacing them about 2 inches apart.
9. 9Bake in the preheated oven for 15-18 minutes, until the edges are lightly golden and the cakes are firm to the touch. Do not overbake or they will become too hard.
10. 10Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.