1

Preheat oven to 180°C. Line a large baking tray with baking paper.

2

Beat oil spread and sugar in a medium bowl with a wooden spoon until creamy. Beat in egg, a little at a time, until combined. Add flour, oats, ginger and baking powder and gently stir until just combined, taking care not to overmix.

3

Spoon 12 even portions of the mixture about 6cm apart onto prepared baking tray, then flatten slightly with the back of the spoon. Bake for about 12 minutes or until golden brown. Stand biscuits on tray for 5 minutes, then transfer to a wire rack to cool completely.

4

Microwave chocolate melts in a small heatproof bowl in 30 second bursts on High (100%), stirring until smooth and melted. Dip one half of each biscuit in the melted chocolate, removing excess chocolate by scraping the biscuit on the side of bowl, then return to the wire rack to set. To get the last of the chocolate from the bowl, use a flat-blade knife to spread chocolate over biscuits, rather than dipping.