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About this recipe:
Lovely, gingery biscuits with both ground ginger and stem ginger. They can be made vegan by using a vegan margarine rather than butter.
113g (4oz) sunflower margarine (or butter)
85g (3oz) demerara sugar
1 dessertspoon golden syrup
113g (4oz) rolled oats
113g (4oz) self-raising flour
1 heaped teaspoon ground ginger
1/2 piece stem ginger in syrup, finely chopped
10 min › Cook:
15 min › Ready in:
Preheat the oven to 190 C / Gas 5. Line a baking sheet with baking parchment.
Melt the margarine, sugar and syrup gently. Add the oats, flour, ground ginger and stem ginger.
Put in heaps onto the prepared baking sheets and flatten with a fork dipped in flour. They don't spread very much, so you can put them fairly close together.
Bake for 10 to 15 minutes. Remove from the oven and leave to harden for 5 minutes before cooling on a cake rack.
Made these today. very crumbly could use double the amount of golden syrup. I also used 2 globes of stem ginger 4x the amount although i think it could still do with more. It was very tasty
- 18 Feb 2013
Just made, so simple to make, easy to source ingredients and really delicious, will be making these regularly
- 05 Dec 2015
My family love these biscuits, and they are easy to make.
- 01 Dec 2016
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