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Ginger and oat biscuits

Ginger and oat biscuits

Total Time
30 min
15 min
15 min
These fuss-free biscuits are quick and easy to make and keep well - the perfect partner for your afternoon cuppa.


White self-raising flour

125 g

Ground ginger

1½ tsp

Demerara sugar

50 g

Rolled oats, dry

40 g

Reduced fat oil spread

100 g


  1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  2. Sift flour, ginger and ½ teaspoon salt into a large bowl. Stir in sugar and oats. Add spread and mix well with a wooden spoon until ingredients combine to form a sticky dough.
  3. Shape mixture evenly into 16 balls and place on prepared trays. Press each one down with the back of a fork to a 1cm thickness. Bake for 12-15 minutes until biscuits are light golden, swapping trays halfway through cooking so they colour evenly.
  4. Stand biscuits on trays for 10 minutes, then transfer to a wire rack to cool completely.


TIP: Add 50g raisins along with the oats in step 2. To Freeze: Biscuits will keep in an airtight container at room temperature for up to 1 week. To freeze, layer the biscuits between sheets of baking paper and freeze in a reusable container for up to 3 months. Defrost at room temperature.