Mary Berry's Quick and Easy Ginger Oat Biscuit Recipe

Indulge in Mary Berry’s delightful recipe for ginger oat biscuits, perfect for sharing with family or serving to guests. With around 36 biscuits in each batch, there’s no shortage of these delectable snacks to enjoy throughout the weekend.

Best paired with a hot cup of tea, these biscuits stay fresh for up to three days when kept in an airtight container, and they can also be frozen for up to three months to avoid any wastage.

To craft these ginger oat biscuits from Mary Berry’s cookbook, “Mary Berry’s Quick Cooking,” gather the following ingredients and follow the steps as reported by the Express:

Ingredients:

150g butter, diced
1 tbsp golden syrup
175g granulated sugar
75g self-raising flour
50g semolina
100g porridge oats
2 tsp ground ginger

Before diving into the recipe, Mary Berry shared a helpful tip for precise measurements, suggesting to coat the spoon in a little oil before measuring the syrup for accuracy.

As the recipe advises lining baking trays with baking paper, it’s worth noting that silicone baking mats serve as a practical and reusable alternative to traditional parchment.

Method:

Preheat the oven to 180C (160C fan/gas four) and line baking trays with baking paper.
Combine the butter, golden syrup, and sugar in a large saucepan, heating gently until the sugar dissolves.
Remove from heat.
Incorporate the flour, semolina, oats, and ginger into the mix, blending thoroughly. Then, pour the mixture onto a baking tray, flatten it, and let it cool for approximately 10 minutes.
Using a teaspoon, roll the mixture into 36 small balls, place them on the prepared baking trays, ensuring adequate spacing, and gently flatten them.
Bake for about 15 minutes until they achieve a golden-brown color. Once cooled, store the biscuits in an airtight container.

Enjoy these delightful homemade ginger oat biscuits, courtesy of Mary Berry’s simple and mouthwatering recipe.

Mary Berry’s Quick and Easy Ginger Oat Biscuit Recipe