Ginger & Oat Crunch Biscuits

Ginger flavour cakes and biscuits for me are synonymous with the winter months. Deliciously spiced sticky ginger cake and parkin for Bonfire night and gingerbread men and houses at Christmas time. It is something I have done since my boys were little.

These biscuits are a combination of the family’s favourite oat cookies and ginger biscuits. You will notice that these biscuits are baked at two different temperatures, this ensures that they have a lovely texture, plus it also makes them a great dunking biscuit. If you think 2 tsp of ginger is a little too much heat for you then just add a little less.

Ingredients

  • 150g granulated sugar
  • 50g light muscadavo sugar
  • 125g dairy-free butter
  • 85g golden syrup
  • 2 tbsp ground flax seeds
  • 4 tbsp hot water
  • 2 tbsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp baking powder
  • 1.5 tsp bicarbonate of soda
  • 200g plain flour (gf if needed)
  • 150g gluten-free oats

Instructions

Preheat the oven to 180C. Line 2 flat baking sheets with baking parchment.

In a pan place the butter, syrup, and sugar, over a gentle heat and cook until the butter is melted and the sugar is dissolved. Set aside and leave until it has cooled to room temperature.7

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Mix together the ground flax seeds and hot water and set aside to thicken slightly.

In a bowl place the flour, oats, ginger, mixed spice, baking powder and only 1tsp of bicarbonate of soda. The other 0.5 tsp is to be mixed with the flaxseed before adding to the bowl later.

Once the butter mixture is cooled to room temperature, mix into the dried ingredients. Add the remaining bicarbonate of soda to the flaxseed mixture, add this to the dry mixture too. Combine and mix thoroughly, making sure everything is well incorporated.

Place tablespoon dollops of mixture into the trays, making sure they are well spaced, as the mixture will spread.

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Place in the oven for 10-12 minutes or until golden. Turn the oven down to 140C and cook for a further 15 minutes. Remove from the oven and then leave on a cooling rack until completely cool.

Keep in an airtight container and they will keep for up to 5 days. You can freeze them, but mine never make it to the freezer I’m afraid.

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