I wanted to make some ginger biscuits using oats. I came up with a very simple recipe. But looking around on the internet I found an even better recipe. That was from Delia Online.
Delia’s recipe included crystallised ginger. Since I had a jar of that I decided to make her recipe. It is very simple to make these biscuits. Not only is it simple but it doesn’t take much time either.
These biscuits will be irregular in shape. That is just the nature of the ingredients. Though I think if you process the oats to a fine powder you could achieve a more uniform shape. Personally I don’t think that it necessary.
So, this recipe will make lovely, thick, biscuits. The outside will be firm but the texture inside will be softer and a lovely chew.
My version is very slightly different to Delia’s. The difference is that I used plain flour and baking powder, whereas Delia used self-raising flour. Since many people don’t, ordinarily, stock self-raising flour I thought my method would be more suitable. The results, though, will be the same.
If you don’t have crystallised ginger the biscuits will still be great with just ground ginger. You can also adjust the amount to suit personal tastes.
As I mentioned, above, it took very little time to prepare the biscuit dough. In fact during the time required to preheat the oven everything was mixed and shaped and ready to bake.
I baked the biscuits for 22 minutes. Then I removed them from the oven and transferred them to a rack for cooling.
Once cooled I had my first taste. The biscuits were firm to bite into, but the centres were softer, givng a lovely chew from the oats. The flavour of ginger was just right. It was spicy, but also sweet from the crystallised ginger.
I found these so easy to eat and enjoyed them, especially, with a cup of tea.
For the more traditional ginger biscuits why not try Gingernuts – Crunchy Ginger Biscuits.
Ginger Oat Biscuits – With Crystallised GingerCourse: Biscuits, CookiesCuisine: BakingDifficulty: Easy
110g(2/3 cup + 1 tbsp, based on scooping packed flour into a 250ml cup) plain flour
110g(8 tbsp minus 1 tsp) unsalted butter
110g(1 cup + 1 tbsp) rolled oats
75g(6 tbsp) demerara sugar( using granulated/caster sugar will be fine too)
14g(2 tsp) golden syrup(you could use honey/corn syrup)
9g(3 tsp) ground ginger (adjust to personal taste)
40g(1/4 cup) crystallised gingers, sliced and diced very small
4g(1 tsp) baking powder
pinch of salt
- Preheat the oven to 170C/150C Fan/340F
- Line a baking tray with parchment paper
- Melt the butter, sugar and golden syrup together, on a gentle heat, until the sugar is dissolved.
- In a large bowl sift the flour, baking powder, salt and ground ginger together.
- Sprinkle over the crystallised ginger and stir in.
- Stir in the oats as well.
- Pour the melted mixture onto the dry ingredients and stir until everything is fully combined into a crumbly dough.
- Divide the mixture into 12 equal pieces(about 38g) and squeeze each piece into a clump and form it into a ball.
- Place the balls on the baking tray, leaving a gap between each.
- Press each ball to flatten it into a rough, but thick, disc.
- Bake the biscuits for 22 minutes and then remove from the oven and transfer to a wire rack to cool completely.