Mary Berry Ginger Oat Crunch Biscuits
Oat ginger biscuits, a timeless favorite, grace every biscuit tin with their comforting presence. Crafted from pantry staples, this egg-free recipe delights both young and old alike.
I love these Mary Berry Ginger Oat Biscuits for their irresistible combination of spicy ginger, hearty oats, and satisfying crunch. With each bite, you’re greeted with a burst of warm flavors and delightful texture, making them the perfect treat for any occasion
Why You’ll Like It
- Quick & Portable: Whip up these biscuits in minutes, ideal for those hectic days when time is short. Take these biscuits anywhere – they’re perfect for picnics, school lunches, or as a quick energy boost before sports.
- Long-lasting: They stay fresh in the tin for up to a week and can be stored in the freezer for future cravings.
- Budget-friendly: A wallet-friendly recipe that not only tastes good but also a healthier biscuit.
Tips & Tricks
- The butter can be used straight from the fridge or at room temperature.
- Don’t overbake cause they become dry and hard.
- Too much flour makes the cookies dry and crumbly. Measure accurately.
- Don’t reduce the amount of fat cause it’s the main agent that keeps the biscuits soft and moist. However, if you like opt for a lower or healthier fat alternative like olive oil.
Ginger Oat Crunch Biscuits Ingredient Variations
- Butter: Swap butter with vegan alternatives, margarine or plant-based oils.
- Golden syrup: Swap with maple syrup or honey.
- Sugar: Brown sugar can be used instead of granulated sugar for a slightly richer flavour.
- Flour: If you don’t have self-raising flour, make your own by adding 1 1/2 teaspoons of baking powder for every cup of all-purpose flour.
- Oats: Rolled oats or quick oats can be used interchangeably with porridge oats.
- Ginger: Use freshly grated ginger for a spicier biscuit.
Storing Suggestions
Leftovers: Store leftovers in an airtight container to maintain freshness for up to a week in a dry and cool place. Allow the biscuits to cool completely on the baking sheets before storing them and place parchment paper in between if you’re going to stack them.
Refrigeration: Place the biscuits in an airtight container or sealable plastic bag and store them in the refrigerator. Use them within 1-2 weeks though be aware that they will become a little soggy.
Freezing: Arrange them in a single layer on a baking sheet and freeze until solid. and then transfer them to a freezer-safe container or bag. The biscuits can last for up to 3 months. Thaw them at room temperature or reheat them in the oven for a few minutes until warmed through.
How to serve With Mary Berry Ginger Oat Biscuits?
Enjoy these biscuits with a hot cup of tea or coffee or dip them into a rich and creamy hot chocolate for an indulgent treat. They make also an excellent breakfast crumbled over a bowl of yoghurt.
Health Info
- Calories: 73.71kcal
- Sugar: 5.33g
- Sodium: 25.87mg
- Fat: 3.6g
- Carbohydrates: 9.81g
- Fiber: 0.41g
- Protein: 0.79g
Mary Berry Ginger Oat Biscuits Recipe
Description
Ingredients
- 150 grams 5oz butter, diced if cold
- 1 tablespoon golden syrup see note
- 175 grams 6oz granulated sugar
- 75 grams 3oz self-raising flour
- 50 grams 2oz semolina
- 100 grams 4oz porridge oats (standard or jumbo)
- 2 teaspoons ground ginger
Instructions
- Preheat the oven to 180˚C/160˚C Fan/Gas 4. Line 3–4 baking sheets with parchment paper or two sheets if baking in batches.
- In a saucepan, gently warm the butter, golden syrup, and sugar over medium heat until melted and smooth.
- Remove from heat and stir in the flour, semolina, oats, and ginger until well combined. Spread the mixture onto a baking sheet, flattening it out, and let it cool for 10 minutes.
- Roll teaspoonfuls of the mixture into 36 small balls. Place them on the prepared baking sheets, ensuring they are spaced apart. Flatten slightly with your fingers, then bake in the preheated oven for approximately 15 minutes until lightly golden.
- Allow the biscuits to cool completely on the baking sheets before transferring them to an airtight container for storage.
You will need: 3–4 baking sheets lined with parchment paper, or two lined sheets if cooking in batches. TIPS:
– The butter can be used straight from the fridge or at room temperature.
– To measure the syrup accurately, coat your spoon with a little oil before pouring.
– Silicone baking mats are a convenient alternative to parchment paper and can be reused.
– These biscuits can be made ahead and stored in an airtight container for up to 3 days.
– Both cooked biscuits and uncooked dough balls freeze well for up to 3 months.
You might like more…
FAQ
The reason is usually excessive flour or overbaking.
Reheat in the oven at low temperature or use an air fryer for quick crisping or aa food dehydrator.
The healthiness of oat biscuits varies depending on ingredients like sugar and fats. Those high in refined sugars and unhealthy fats can contribute to weight gain. For a healthier option, find a biscuit with less butter and sugar.
Final takeaway (4.5/5)
Mary Berry Ginger Oat Biscuits offer a blend of nutrition and flavour, thanks to their wholesome oat base that provides fibre, vitamins, and minerals. However, you need to be mindful of added sugars and fats, which can contribute to weight gain if consumed excessively. These homemade biscuits are quite good and tasty especially when eaten fresh. If you have any allergies or dietary requirements I suggest looking at the other recipes mentioned on this page made with oats and/or ginger.
4.5/5: These biscuits are not only delicious but also offer a healthier alternative to store-bought cookies. Plus, they’re a hit with kids!