These have always been personal favourites, and in this edition, we have added chopped crystallised ginger and made them even better.
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.)
You will need a Delia Online Baking Sheet with a non-stick Bake-0-Glide liner (or similar) Shop Delia's Baking Sheet
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
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