Ginger oat crunch biscuits
Crisp, buttery ginger cookies. Simple to mix, easy to shape, and perfect for filling the biscuit tin with warm, spicy sweetness.
Updated : 03 December, 2025
Easy
About 20 min.
Ingredients
150 grams
Butter
1 tablespoon
Golden syrup
175 grams
Sugar
75 grams
Self-raising flour
50 grams
Semolina
100 grams
Rolled oats
2 teaspoon
Ginger powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C. Line 3-4 baking trays with baking paper or silicone mats, or line 2 trays and bake in batches.
Step 2
Place the butter, golden syrup, and sugar into a large saucepan. Heat gently until the sugar dissolves and the mixture is fully combined.
Step 3
Remove from the heat and stir in the flour, semolina, oats, and ginger until everything is well incorporated. Tip the mixture onto a baking tray, flatten it out lightly, and leave to cool for 10 minutes.
Step 4
Scoop up teaspoonfuls of the mixture - expect it to be a little crumbly and buttery - and roll into 36 small balls. Arrange them on the prepared trays, spacing them well apart, and gently press each one to flatten slightly.
Step 5
Bake for about 15 minutes, or until lightly golden-brown.
Step 6
Allow the biscuits to cool completely on the trays before transferring to an airtight container.
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