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    Delia's Crystallised ginger oat biscuits

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    Delia's Crystallised ginger oat biscuits

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes, plus cooling

    Makes: 12


    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 170ºC, gas mark 3

    Equipment: A large baking sheet with a non-stick liner


    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.

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    Recipe taken from Delia's Cakes, Hodder & Stoughten 2013. © Delia Smith 2013 

    To watch this recipe video, click here

    See also: Delia's Whole Oat Crunchies

    For more information about Delia's online cookery school go to www.deliaonline.com


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