Ingredients
Makes: 18 Biscuits
- 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
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- 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.
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