Crystallised Ginger Oat Biscuits
These have always been personal favourites, and in this edition we have added chopped crystallised ginger and made them even better.
|110g block butter|
|75g demerara sugar|
|1 dessertspoon golden syrup|
|110g self-raising flour|
|110g porridge oats|
|40g crystallised ginger, finely chopped|
|1 rounded teaspoon ground ginger|
|pinch of salt|
|Pre-heat the oven to 170C, gas mark 3|
|Need help with conversions?|
|A large baking sheet with a non-stick liner|
This recipe is from Delia's Cakes
First, gently heat the butter, sugar and syrup together in a small saucepan until the sugar has dissolved. Meanwhile sift the flour into a bowl, then stir in the oats, the chopped and powdered ginger and salt.
Now pour the melted mixture in and mix very thoroughly. Divide the mixture into four, and then divide each quarter into three and mould each piece into a little round with your hand.
Place them on the baking sheet, spacing them out well so that they have plenty of room to expand (which they will). Now press each one to flatten a little bit, then bake them near the centre of the oven for about 20–22 minutes, or until they’ve turned a lovely golden brown.
Leave them on the baking sheet for 15 minutes, then transfer them to a wire cooling tray to finish cooling.
Store them in an airtight tin to keep really crisp.
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I think these twice-baked, very crisp biscuits are great for children to make and eat. After that, the adults in true Italian fashion sit down with a glass of chilled Vin Santo, and dip them into it before each bite.
These are the quickest and easiest biscuits I have ever made: they have a nice crunch and a toffee taste. A friend recently reminded me of these, so we tried them again and decided, yes, they absolutely had to be included.
If you like chocolate and orange as a combination, then forget Jaffa Cakes. These are in a completely different class.
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