Mary Berry Ginger Oat Crunch Biscuits
Easy to make, crispy, and delicious. The thin, Mary Berry Ginger Oat Crunch Biscuits spread during baking, so ensure proper spacing on baking sheets.
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.
Notes
ESSENTIAL EQUIPMENT:
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 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.