Best Ginger And Oat Biscuits Recipes

MARY BERRY'S GINGER OAT CRUNCH BISCUITS

Steps:

• Preheat the oven to 180˚C/160˚C Fan/Gas 4, then line 3-4 baking sheets with baking paper (see note) or line two sheets and cook in batches. Measure the butter, golden syrup and sugar into a saucepan and warm through over a medium heat until runny. Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip on to a baking sheet, flatten out and leave to cool for 10 minutes. Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls, then place on the prepared baking sheets, well spaced apart. Push down slightly to flatten and then bake in the oven for about 15 minutes until lightly golden. Leave to cool on the baking sheets, then store in an airtight container when completely cold. Cook's Notes: • The butter can be used straight from the fridge or at room temperature - it does not matter as it's being melted. • Coat your spoon in a little oil before measuring the syrup - it will slip off easily and give a more accurate measurement. • Silicone baking mats are a great alternative to baking paper - the biscuits slide off easily and the mats can be washed and used again. Prepare Ahead: These can be made ahead and stored in an airtight container for up to 3 days. Freeze: Freeze the cooked biscuits for up to 3 months. The uncooked dough balls also freeze well.

GINGERBREAD OATMEAL COOKIES

Steps:

• Whisk together the first 5 ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours., Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.

GINGER-LEMON OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
• In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.

GINGER AND OAT BISCUITS

Steps:

• Preheat oven to 180c. Cover a baking sheet with parchment. In a large saucepan, gently melt the margerine, sugar and golden syrup, stirring all the time. Remove from the heat.
• Add to the pan the flour, oats, ground ginger and any variants, such as a handful of raisins or sunflower seeds. Lightly mix. Put dessertspoons of the mix onto the baking sheet and flatten a little.
• Bake for 15-20 minutes. They'll continue to firm up on a wire rack.

GINGER OAT CRUNCH BISCUITS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line 3-4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches.
• Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined.
• Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes.
• Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown.
• Leave to cool on the baking trays, then store in an airtight container when completely cold.

GINGER OATMEAL RAISIN COOKIES

Steps:

• Sift together the flour, baking powder and baking soda. Set mix aside.
• Beat the butter, both sugars, ginger, cinnamon, salt, and cayenne in a bowl until light and fluffy.
• Beat in the eggs, one at a time,and then add the milk and vanilla.
• Add the 1/2 flour mixture & mix. Add the rest of the flour and mix just until incorporated.
• Stir in the oats and raisins.
• Chill dough for at least 2 hours before baking. (if you can).
• Preheat the oven to 325°F.
• Line baking sheet with parchment paper.
• Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheet.
• Slightly flatten each ball (fingers or fork - cook's choice).
• Sprinkle the tops with chopped candied ginger, if desired (I don't).
• Bake the cookies until lightly golden brown, about 15 minutes.
• Place on cooling racks to cool crispier.