Bamptons feel good ginger biscuits

    30 min

    Full of flavour, melt in the mouth and wonderfully crisp. Taste truly indulgent but are quite virtuous with less fat and sugar than most and complex carbohydrates for a lower GI score:-) I came up with this recipe to help friends with morning sickness as ginger is a great help for anyone suffering nausea.

    Berkshire, England, UK
    106 people made this

    Makes: 15 15 to 16 large biscuits

    • 90g unsalted butter
    • 100g wholemeal self-raising flour
    • 100g medium oatmeal
    • 70g muscovado sugar or dark brown soft sugar
    • 3 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1 teaspoon bicarbonate of soda
    • 2 tablespoons golden syrup

    Prep:10min  ›  Cook:10min  ›  Extra time:10min cooling  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Melt the butter in a pan - do this gently and switch off once just melted.
    3. Put all ingredients except butter and golden syrup in a mixing bowl. Pour in melted butter and golden syrup.
    4. Stir to combine all ingredients - it will hold together.
    5. For best results, use a desert spoon to divide out heaped spoonfulls. Roll into a ball in your hand and then gently press down in the middle - don't go mad; they only need to be about 5 to 6cm across. Don't over handle as they'll do their own thing when you cook them anyway:-) Place on ungreased nonstick baking trays. Leave lots of room between them as they will spread out a lot!
    6. Bake in the preheated oven until golden, about 10 minutes.

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    Reviews in English (9)


    Really easy, really tasty. Would definitely recommend!  -  12 Jul 2011


    Iadded chopped stem ginger to give them a little more zing, you didn't mention oven temp so cooked @ 180 for 10 mins and they came out ok  -  20 May 2012


    I used oatbran not medium oatmeal, delicious. I also added 'some' chopped stem ginger (just what I felt was enough), which added a softer edge as I like gooey bits. I used the baking instructions from another recipe as there is no temp advice. Seemed to work fine. My friend and I scoffed the lot anyway  -  21 May 2012