Mary Berry Ginger Oat Biscuits Food

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.

OAT BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment.
• Sift the flour into a bowl. Mix in the baking powder, porridge oats and sugar.
• Melt the butter, syrup and milk in a small saucepan or in the microwave and stir.
• Add to the dry ingredients. Mix until the liquid covers all the oat mixture and until well combined.
• Spoon onto a baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst cooking.
• Bake for 10-15 mins, or until golden brown. Leave to cool for 5 mins before removing from tray.

OAT COOKIES

Steps:

• Preheat the oven to Gas 4/180°C.
• Grease 2 large baking sheets.
• Put flour, oats, sugar, bicarb and baking powder in a bowl.
• Put the butter and syrup into a pan over a low heat, stirring until the butter combines with the syrup. Pour into the bowl with the dry ingredients, and stir until well combined, using your hands to keep the dough together.
• Turn the mixture out of the bowl and divide into 28. Shape it into balls about 2 cm thick.
• Arrange on the baking sheets, but not too close as they spread! Press the tops to flatten a little.
• Bake for 12-15 minutes until golden and firm.
• N.B. They also freeze very well.

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.