Importance Score: 20 / 100 🔵
Renowned baker Mary Berry has shared her delightful recipe for ginger oat biscuits, a treat perfect for families and visitors alike. This straightforward baking recipe yields approximately 36 individual biscuits, providing ample delicious snacks for weekend enjoyment. Ideal alongside a cup of tea or coffee, these ginger oat biscuits remain fresh for up to three days when stored in an airtight container. For extended preservation, the baked biscuits can be frozen for up to three months, effectively preventing wastage. Here’s how to recreate these classic ginger oat biscuits using Mary Berry’s own recipe.
Ginger Oat Biscuits Recipe
Yields
Approximately 36 biscuits
Ingredients
- 150g butter, diced if chilled
- 1 tbsp golden syrup
- 175g granulated sugar
- 75g self-raising flour
- 50g semolina
- 100g porridge oats
- 2 tsp ground ginger
Baking Tip
Mary Berry advises a helpful hint for precise measuring, especially when handling sticky ingredients like golden syrup.
She recommends: “Coat your spoon in a little oil prior to measuring the syrup – it will easily slip off and ensure a more accurate measurement.”
Baking Tray Alternative
While the recipe suggests baking paper for lining trays, silicone baking mats offer a reusable substitute.
Silicone mats are a practical option as they can be washed and reused repeatedly, unlike single-use baking parchment.
Method
Instructions
- Preheat the oven to 180°C (160°C for fan ovens or gas mark 4). Line baking trays with baking paper.
- In a large saucepan, combine the butter, golden syrup, and sugar. Heat gently until the sugar has dissolved completely. Remove from the heat source.
- Incorporate the flour, semolina, porridge oats, and ground ginger into the mixture. Stir until thoroughly combined. Transfer the mixture onto a baking tray, flatten it slightly, and allow to cool for 10 minutes.
- Scoop teaspoonfuls of the mixture and roll each portion into approximately 36 balls. Place them onto the prepared baking trays, ensuring they are well-spaced. Gently press down on each ball to flatten them slightly.
- Bake in the preheated oven for 15 minutes, or until the ginger oat biscuits turn a light golden-brown. Allow the biscuits to cool fully before transferring them to an airtight container for storage.