Crystallised Ginger Oat Biscuits
I just love the spice and nuttiness of these oat biscuits. Between the oats being a great source of fibre and the warmth of ginger, these biscuits are made for when you need a treat, that is on the healthy side. In my notes below, I have added how to make your own golden syrup, you won’t be disappointed. Also try my added additions of orange zest or dipped dark chocolate biscuits …. or both!
Have you heard of Niki Segnit’s books, The Flavour Thesaurus, if you haven’t go check it out. It’s a long list of pairings and short recipes, think chocolate, walnut, beef, pork, cabbage, hazelnut, lemon, raspberry, plums, cherry, cinnamon and of course, ginger. She brought out a plant-based version, More Flavours. The great thing is she didn’t repeat any flavour pairings on any repeated sections, so a whole lot more ginger options to read through. I’ll add some other recipes and ginger combos in more recipe posts. This is what she said about the ginger and oat pairing.
Woolly oats and hairy ginger have a mutual love of sugar. Parkin is a sticky ginger cake made with oats, so it looks like it ate your breakfast. – Niki Segnit, The Flavour Thesaurus, more flavours. pg 167.
Ingredients:
110g self-raising flour
½ tsp bread soda
2 tsp ground ginger
55g butter, cubed
55g golden caster sugar
55g golden syrup
20g porridge oats
10g golden raisins, chopped
10g crystallised ginger or stem ginger, chopped
Method:
- Preheat your oven to 180°C and line two flat baking trays with parchment.
- Sieve the flour, bread soda and ground ginger together.
- Place the butter, golden syrup and sugar into a heavy-based saucepan over a low heat until they melt and combine.
- Pour the butter mixture into the flour mixture. Add the oats, raisins and crystallised ginger/stem ginger and combine.
- Divide the dough into 16 balls and flatten each one onto the baking tray, leaving a little room between each.
- Half way through baking, use a flipper to press down on the biscuits if you want a nice added crunch to your biscuit.
- Bake for about 10 minutes until they are just turning golden. Allow to cool on a wire rack.
Other additions
Option 1: Some orange zest could be pressed into the top of the biscuits before baking
Option 2: When biscuits are cooled, melt some chocolate and dip half of the biscuit into a bowl. Place on parchment paper to harden. Or with a small spoon, drizzle the chocolate on top of the biscuits.
Crystallised Ginger Oat Biscuits
I just love the spice and nuttiness of these oat biscuits. Between the oats being a great source of fibre and the warmth of ginger, these biscuits are made for when you need a treat, that is on the healthy side. In my notes below, I have added how to make your own golden syrup, you won’t be disappointed. Also try my added additions of orange zest or dipped dark chocolate biscuits …. or both!
Have you heard of Niki Segnit’s books, The Flavour Thesaurus, if you haven’t go check it out. It’s a long list of pairings and short recipes, think chocolate, walnut, beef, pork, cabbage, hazelnut, lemon, raspberry, plums, cherry, cinnamon and of course, ginger. She brought out a plant-based version, More Flavours. The great thing is she didn’t repeat any flavour pairings on any repeated sections, so a whole lot more ginger options to read through. I’ll add some other recipes and ginger combos in more recipe posts. This is what she said about the ginger and oat pairing.
Woolly oats and hairy ginger have a mutual love of sugar. Parkin is a sticky ginger cake made with oats, so it looks like it ate your breakfast. – Niki Segnit, The Flavour Thesaurus, more flavours. pg 167.
Ingredients:
110g self-raising flour
½ tsp bread soda
2 tsp ground ginger
55g butter, cubed
55g golden caster sugar
55g golden syrup
20g porridge oats
10g golden raisins, chopped
10g crystallised ginger or stem ginger, chopped
Method:
- Preheat your oven to 180°C and line two flat baking trays with parchment.
- Sieve the flour, bread soda and ground ginger together.
- Place the butter, golden syrup and sugar into a heavy-based saucepan over a low heat until they melt and combine.
- Pour the butter mixture into the flour mixture. Add the oats, raisins and crystallised ginger/stem ginger and combine.
- Divide the dough into 16 balls and flatten each one onto the baking tray, leaving a little room between each.
- Half way through baking, use a flipper to press down on the biscuits if you want a nice added crunch to your biscuit.
- Bake for about 10 minutes until they are just turning golden. Allow to cool on a wire rack.
Other additions
Option 1: Some orange zest could be pressed into the top of the biscuits before baking
Option 2: When biscuits are cooled, melt some chocolate and dip half of the biscuit into a bowl. Place on parchment paper to harden. Or with a small spoon, drizzle the chocolate on top of the biscuits.
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