Oat and ginger biscuits

Name: Oat and ginger biscuits
Total time: 30 min
Cuisine: British
Ingredients: 150g plain flour; 100g rolled oats; 100g dairy free spread; 80g caster sugar; 2 tbsp golden syrup; 2 tsp ground ginger; 1 tsp bicarbonate of soda

Crunchy, spicy ginger and oat biscuits with no egg, great for dunking.

Time30 min
LevelEasy
Costabout £0.12 a head
Oven170°C (150°C fan)

16 servings

Ingredients

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150 gplain flour
100 grolled oats
100 gdairy free spread
80 gcaster sugar
2 tbspgolden syrup
2 tspground ginger
1 tspbicarbonate of soda

Method

1
Heat the oven to 170°C (150°C fan). Line two baking trays with baking paper.
2
Gently melt the spread and golden syrup in a pan. Take off the heat.
3
Mix the flour, oats, sugar, ginger and bicarbonate in a bowl. Pour in the melted mixture and stir to a soft dough.
4
Roll 16 balls and place them well apart on the trays. Flatten slightly.
5
Bake for 12 minutes until golden. They will be soft but crisp as they cool.
12 min
6
Cool on the tray for 5 minutes, then transfer to a wire rack.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.