DELIA'S CRYSTALLISED GINGER OAT BISCUITS

Delia's Ginger Oat Biscuits for Silverwood Bakeware

These have always been personal favourites, and in this edition, we have added chopped crystallised ginger and made them even better.

INGREDIENTS:

110g block butter

75g demerara sugar

1 dessertspoon golden syrup

110g self-raising flour

110g porridge oats

40g crystallised ginger, finely chopped

1 rounded teaspoon ground ginger

pinch of salt

Pre-heat the oven to 170˚, gas mark 3.

(For fan assisted ovens, if you are not able to switch off the fan function, we suggest you reduce the temperature by 20˚ or check the manufacturer's handbook.  We strongly recommend you use an oven thermometer at all times.)

EQUIPMENT:

You will need a Delia Online Baking Sheet with a non-stick Bake-0-Glide liner (or similar)  Shop Delia's Baking Sheet

METHOD:

First, gently heat the butter, sugar and syrup together in a small saucepan until the sugar has dissolved. Meanwhile, sift the flour into a bowl, then stir in the oats, the chopped and powdered ginger and salt. Now pour the melted mixture in and mix very thoroughly. 

Divide the mixture into four, and then divide each quarter into three and mould each piece into a little round with your hand.

Place them on the baking sheet, spacing them out well so that they have plenty of room to expand (which they will). Now press each one to flatten a little bit, then bake them near the centre of the oven for about 20–22 minutes, or until they’ve turned a lovely golden brown.

Leave them on the baking sheet for 15 minutes, then transfer them to a wire cooling tray to finish cooling.

Store them in an airtight tin to keep really crisp.
 

Watch how to make Delia's Crystallised Ginger Oat Biscuits - featured in the Delia Online Cookery School here 

For more Delia recipes, cookery school videos, information on ingredients, equipment and bakeware and Q&A column

go to deliaonline.com

  

 

© Delia Smith 2013, Delia's Cakes published by Hodder and Stoughton.  Food photography © Dan Jones

 

 

 





Also in Recipes

WHITE AND DARK CHOCOLATE YULE LOG WITH APRICOT
WHITE AND DARK CHOCOLATE YULE LOG WITH APRICOT

A classic chocolate yule log is a much-loved Christmas tradition – Delicious. Magazine added apricot jam and white chocolate icing to make this festive dessert even more special.  Recipe and photography courtesy of Delicious. magazine

 

Continue Reading

SUGAR, SPICE & ALL THINGS NICE TRAYBAKE
SUGAR, SPICE & ALL THINGS NICE TRAYBAKE

Spiced orange festive tray-bake!

So as soon as November hits everything in my house becomes festive, I will bake anything if it's christmassy.

Continue Reading

PLUM, ALMOND & CARDAMON TART
PLUM, ALMOND & CARDAMON TART

By @ANNASKITCHENTABLESHREWSBURY

A flavour filled and fruity tart, the tartness of the plums along with the fragrance of the cardamom make it a delicious hit that everyone will enjoy.

Continue Reading