Crystallised Ginger Oat Biscuits

20 minutes - 22 minutes

Makes 12. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

This recipe is from Delia's Cakes.

These have always been personal favourites, and in this edition we have added chopped crystallised ginger and made them even better.

The Delia Onine Cookery School: Watch how to make Crystallised Ginger Oat Biscuits in our video, just click the image to play.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Substitute for golden syrup

Asked by: Delyth Sutton

Hi Lindsey, What is an alternative for Golden Syrup in Delia´s Crystalised Ginger Oat Biscuits. Thank you. Delyth

Answered by Lindsey: Hello Delyth, For this recipe you could use ginger syrup (from stem ginger) or glucose syrup or agave nectar. Crystalised Ginger Oat Biscuits Best wishes Lindsey

About Ginger Oat Cookies

Asked by: Isaferrand

Hi I have made the oats and ginger cookies. Recipe said they will spread but they didnt at all. Is there a mistake?

Answered by Lindsey: Hello, They spread out when they are flattened and then a little more when baked! We show them being made in this video where you can look at the uncooked balls of dough, the pressed raw cookies, and the baked biscuits on the tray. Best wishes Lindsey

How much margarine instead of butter?

Asked by: Brigid

Hello there, I live in Australia and am really enjoying finally learning the finer points of cooking from your Learn to Cook site, thank you for your videos they are really helpful. My question is in relation to substituting margarine for butter. I am dairy intolerant and can't even use lactose free products unfortunately so use instead a good quality seed/nut margarine in all my cooking. While making the Ginger Oat biscuits although I measured out all ingredients carefully with scales etc. I ended up with what appeared to be an oilier mixture than yours. I added a heaped tablespoon of wholemeal flour which then balanced it out. Is this problem possibly because I used margarine? if so then how do I establish how much to use to replicate the effect of butter? Regards Brigid

Answered by Lindsey: Hello Brigid, I’m so pleased you are enjoying the cookery course. I wouldn’t adjust the amount of margarine when using it to replace butter. I would use a solid / block margarine for biscuits instead of a soft variety. Another thing that may make the mixture look and feel more oily is the temperature. Was it a very warm day? Kind regards Lindsey

Method

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.

Ingredients

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

Equipment

You will need a Delia Online Baking Sheet (or similar) with a non-sticker liner or similar

The Delia Online bakeware range is now available online, and you can buy our Delia Online Baking Sheet and washable and reusable liner direct from Silverwood.

Click here for the baking sheet
Click here for the liner