Ginger Oat Crunch Biscuits
Ginger Oat Crunch Biscuits
These Ginger Oat Crunch Biscuits are simple to make,they’re so crunchy and very delicious. The one thing you must be careful of is the mixture dose tend to spread quite a bit, So make sure to space the balls of dough well apart on the baking trays and if necessary bake in small batches.
Ginger Oat Crunch Biscuits
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Biscuits
Calories per Serving 46
Ingredients
- 150 g butter diced if cold (Change this to make it VEGAN)
- 1 tbsp golden syrup see note
- 175 g sugar granulated
- 75 g flour self-raising
- 50 g semolina
- 100 g oats rolled . NOT instant type
- 2 tsp ginger ground
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- 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.
Paul's Hints & Tips
You will need: 3–4 baking sheets lined with baking paper
Coat your spoon in a little oil before measuring the syrup – it will slip off easily and give a more accurate measurement.
Freeze:
Freeze the cooked biscuits for up to 3 months. The uncooked dough balls also freeze well.
You will need: 3–4 baking sheets lined with baking paper
Coat your spoon in a little oil before measuring the syrup – it will slip off easily and give a more accurate measurement.
Freeze:
Freeze the cooked biscuits for up to 3 months. The uncooked dough balls also freeze well.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From
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I tried these the other day the taste was excellent and that was with half the sugar I am thinking about reducing further to get the optimal taste for the least amount of sugar, thanks for the receipe.
Ron
Hello Jim, Thanks for the feedback, shouldn’t worry about how they look, it’s what they taste like that counts. It looks to me like they have been pressed down too much, they should spread evenly as they bake. Don’t give up on them though. Thanks also for the 5 star rating. I do appreciate that.
Just made the biscuits. They taste great but not the best looking biscuits ever. I halved the amount because there’s only 2 of us
Hi Tracy,
I live in Spain too, there is no alternative, go to this link and you can make your own.
https://mr-pauls-pantry.com/golden-syrup-make-your-own/
There is also a link there to my video on how to do it.
If I can’t get golden syrup as live in Spain what else could I use