Ginger Oat Crunch Biscuits Recipes
MARY BERRY'S GINGER OAT CRUNCH BISCUITS
Mary Berry's deliciously crunchy ginger biscuits are easy and fuss-free, and make the perfect teatime treat. This classic baking recipe is featured in Mary's BBC 2 TV series, Quick Cooking.
Provided by Mary Berry
Categories Afternoon Tea, Snack
Time 32m
Number Of Ingredients 1
Steps:
- Preheat the oven to 180˚C/160˚C Fan/Gas 4, then line 3-4 baking sheets with baking paper (see note) or line two sheets and cook in batches. Measure the butter, golden syrup and sugar into a saucepan and warm through over a medium heat until runny. Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip on to a baking sheet, flatten out and leave to cool for 10 minutes. Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls, then place on the prepared baking sheets, well spaced apart. Push down slightly to flatten and then bake in the oven for about 15 minutes until lightly golden. Leave to cool on the baking sheets, then store in an airtight container when completely cold. Cook's Notes: • The butter can be used straight from the fridge or at room temperature - it does not matter as it's being melted. • Coat your spoon in a little oil before measuring the syrup - it will slip off easily and give a more accurate measurement. • Silicone baking mats are a great alternative to baking paper - the biscuits slide off easily and the mats can be washed and used again. Prepare Ahead: These can be made ahead and stored in an airtight container for up to 3 days. Freeze: Freeze the cooked biscuits for up to 3 months. The uncooked dough balls also freeze well.
GINGER OAT CRUNCH BISCUITS
Mary Berry's ginger biscuits are simple to make, crunchy and very tasty. The mixture spreads out to give very thin, crisp biscuits, so they need to be spaced well apart on the baking trays.
Provided by Mary Berry
Categories Cakes and baking
Yield Makes 36 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Line 3-4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches.
- Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined.
- Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes.
- Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown.
- Leave to cool on the baking trays, then store in an airtight container when completely cold.
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