Spicy Shorties

• 3/4 cup rolled oats
• 1/2 pound salted butter (2 sticks)
• 1 cup dark brown sugar, packed (like Muscovado)
• 1/4 teaspoon salt
• 1 teaspoon freshly ground cardamom
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon fresh ginger, finely grated
• 1 cup candied ginger, chopped fine

1. Preheat the oven to 350 degrees.
2. Process the oats briefly in a food processor, just to break them up slightly.
3. Beat the butter and sugar until light and fluffy, then add the salt, spices and oats. Work in all the flour well, and mix in the fresh and candied ginger.
4. Press the dough into a 9x12 pan and score the surface in squares as you would with shortbread. (You can make any shape you like but these are rich, so smaller pieces are best.) Bake until surface is lightly browned, 30-35 minutes. Baking them longer will result in a drier, crisper cookie (which is also nice).
5. Remove and cut through along the score lines, then set aside to cool. (These freeze well.)

rolled oats, butter, brown sugar, salt, freshly ground cardamom, freshly ground black pepper, whole wheat pastry flour, fresh ginger, candied ginger

Taken from food52.com/recipes/2622-spicy-shorties (may not work)