Mary Berry, the esteemed British chef, shares her go-to recipe for incredibly tasty ginger oat crunch biscuits, guaranteed to be a hit with anyone who tries them. These moreish snacks, a perfect accompaniment to a cup of tea or coffee, a warm glass of milk, or even enjoyed on their own, are incredibly easy to whip up.
Taking only 30 minutes to prepare and just 10 minutes in the oven, these treats are perfect for those looking for a quick and delicious snack. The best part? You can bake, cool, and store these ginger oat biscuits in an airtight container for up to three days, and they will still retain their deliciousness. Even better, they can be frozen for up to three months, meaning they’re unlikely to go to waste if you have a surplus.
Ginger Oat Biscuits Ingredients:
* 150g butter, diced if cold
* One tbsp golden syrup
* 175g granulated sugar
* 75g self-raising flour
* 50g semolina
* 100g porridge oats
* Two tsp ground ginger
Method:
1. Preheat your oven to 180C (160C fan/gas four). Line three to four baking trays with baking paper.
2. Combine the butter, golden syrup, and sugar in a large saucepan. Mary Berry advises, “Coat your spoon in a little oil before measuring the syrup – it will slip off easily and give a more accurate measurement.”
3. Gently heat the mixture until the sugar dissolves and everything is well blended. Remove from the heat and add the flour, semolina, oats, and ginger. Stir until fully combined.
4. Transfer the mixture to a baking tray, flatten it out, and allow it to cool for 10 minutes.
5. Using a teaspoon, scoop up portions of the mixture and roll them into 36 small balls. Place them on the prepared baking trays, ensuring they are well-spaced apart. Gently push down on each ball to flatten it slightly.
6. Bake for approximately 10 to 15 minutes, or until they turn a light golden brown. Let them cool on the baking trays before transferring them to an airtight container once completely cold.
