Ginger Oat Crunch Biscuits Recipes

MARY BERRY'S GINGER OAT CRUNCH BISCUITS

Steps:

• Preheat the oven to 180˚C/160˚C Fan/Gas 4, then line 3-4 baking sheets with baking paper (see note) or line two sheets and cook in batches. Measure the butter, golden syrup and sugar into a saucepan and warm through over a medium heat until runny. Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip on to a baking sheet, flatten out and leave to cool for 10 minutes. Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls, then place on the prepared baking sheets, well spaced apart. Push down slightly to flatten and then bake in the oven for about 15 minutes until lightly golden. Leave to cool on the baking sheets, then store in an airtight container when completely cold. Cook's Notes: • The butter can be used straight from the fridge or at room temperature - it does not matter as it's being melted. • Coat your spoon in a little oil before measuring the syrup - it will slip off easily and give a more accurate measurement. • Silicone baking mats are a great alternative to baking paper - the biscuits slide off easily and the mats can be washed and used again. Prepare Ahead: These can be made ahead and stored in an airtight container for up to 3 days. Freeze: Freeze the cooked biscuits for up to 3 months. The uncooked dough balls also freeze well.

GINGER OAT BISCUITS

Steps:

• In a mixing bowl, stir together the flours, oatmeal, oats, ground ginger, salt and bicarbonate of soda.Rub in the butter.Stir in the sugar and chopped stem ginger.Add just enough of the beaten egg to bring together into a firm dough: don't add too much or the dough will be sticky. Sprinkle your work surface with wholemeal flour and lightly knead the dough into a smooth ball.Lightly flatten the dough, wrap in foil or cling film and chill in the fridge for at least 30 minutes.
• While the dough is chilling: - preheat the oven to 180C/160C fan/Gas 4.- line two baking trays with baking paper.
• Divide the dough in half, rewrap one half and put it back in the fridge.
• Dust your worksurface and rolling pin with wholemeal flour, then roll out the first half of dough approximately 3-4 mm thick.Stamp out biscuits using a 6-7 cm cutter and put them on a baking tray: leave space between them as they will spread.Gather the scraps, re-roll and stamp out more biscuits, keeping the work surface and rolling pin well-floured.Repeat with the second half of dough.
• Put the trays towards the middle of the oven and bake until golden brown and cooked all the way through (approx 15-18 min): don't worry if the biscuits are still a little soft at this point: they will firm up as they cool.
• Leave the biscuits to cool on the trays for a few minutes then transfer to a wire rack until completely cold. They should be crisp when cold.Stored in an airtight container the biscuits should keep for at least a week.

GINGER OAT CRUNCH BISCUITS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line 3-4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches.
• Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined.
• Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes.
• Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown.
• Leave to cool on the baking trays, then store in an airtight container when completely cold.