Bamptons feel good ginger biscuits

    Bamptons feel good ginger biscuits

    Recipe photo: Bamptons feel good ginger biscuits

    Bamptons feel good ginger biscuits


    32 people made this

    About this recipe: 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

    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 (8)


    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

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