Photo of Ginger & oat biscuits by WW

Ginger & oat biscuits

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


White Self Raising Flour

125 g

Ground Ginger

1½ teaspoon(s), level

Demerara Sugar

60 g

Porridge oats

40 g

Low Fat Spread

100 g


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line 2 baking trays with baking paper.
  2. Sift the flour and ginger into a mixing bowl then stir in the salt, sugar and porridge oats. Add the low-fat spread and, using a wooden spoon, mix well to bring the ingredients together into a sticky ball of dough.
  3. Use a tablespoon measure to create 16 small balls of dough and space them out on the prepared trays. Press each one down with the back of a fork into discs with a thickness of about 1cm.
  4. Bake for 14-15 minutes until the biscuits are a light golden brown, turning the tray around halfway through cooking so that they colour evenly.
  5. Cool on the tray until set, then transfer to a wire rack to cool completely.


To freeze: Layer the biscuits between sheets of baking paper and freeze in an airtight container or freezer bag for up to 3 months. Defrost at room temperature.