Crystallised Ginger Oat biscuits
- 110 grams butter
- 110 grams self-raising flour
- 110 grams porridge oats
- 75 grams demerara sugar
- 40 grams crystallised ginger, finely chopped
- 1 tsp golden syrup
- 1 tsp ground ginger
- pinch of salt
- Pre-heat the oven to 170c, gas mark 3.
- Gently heat the butter, sugar and syrup together in a small saucepan until the sugar has dissolved.
- Sift flour into a bowl then stir in the oats, salt, crystallised and ground ginger.
- Then pour the melted mixture in and mix thoroughly.
- Divide the mixture into four parts, then divide each quarter into 3 and mould each piece into a little round ball with your hands.
- Place them on a baking sheet, spacing them out well so that they have plenty of room to expand.
- Press each one to flatten a little bit.
- Place in the middle of the preheated oven for about 20-22 minutes or until they have turned golden brown.
- Leave them on the baking tray for 15 minutes, then transfer to a cooling tray.
- Store in an airtight container to keep nice and crispy.
- Plan B...
butter, flour, oats, sugar, ginger, golden syrup, ground ginger, salt
Taken from cookpad.com/us/recipes/360780-crystallised-ginger-oat-biscuits (may not work)