Ginger and oat biscuits
These fuss-free biscuits are quick and easy to make and keep well - the perfect partner for your afternoon cuppa.
White self-raising flour
Rolled oats, dry
Reduced fat oil spread
- Preheat oven to 180°C. Line 2 baking trays with baking paper.
- 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.
- 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.
- 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.