Mary Berry Ginger Oat Crunch Biscuits

Mary Berry’s Ginger Oat Crunch Biscuits are made with butter, golden syrup, granulated sugar, self-raising flour, semolina, porridge oats, and ground ginger. This delicious biscuit recipe creates a crunchy, flavorful treat that takes about 30 minutes to prepare and can serve up to 36 people.

This Ginger Oat Crunch Biscuits Recipe Is From Quick Cooking Cookbook by Mary Berry

Mary Berry Ginger Oat Crunch Biscuits Ingredients:

• 150g / 5oz butter, diced if cold
• 1 tbsp golden syrup (or light corn syrup)
• 175g / 6oz granulated sugar
• 75g / 3oz self-raising flour
• 50g / 2oz semolina
• 100g / 4oz porridge oats (standard or jumbo)
• 2 tsp ground ginger

How To Make Mary Berry Ginger Oat Crunch Biscuits?

1. Preheat the oven: Preheat your oven to 180°C / 160°C Fan / Gas 4 / 350°F, and line 3–4 baking sheets with baking paper or use silicone mats. If you have fewer trays, you can bake in batches.
2. Melt butter mixture: In a medium saucepan, add 150g (5oz) butter, 1 tbsp golden syrup (or corn syrup), and 175g (6oz) granulated sugar. Heat over medium until the mixture becomes runny and smooth, stirring occasionally.
3. Mix dry ingredients: Remove the saucepan from heat and stir in 75g (3oz) self-raising flour, 50g (2oz) semolina, 100g (4oz) porridge oats, and 2 tsp ground ginger. Stir until the ingredients are fully incorporated.
4. Shape the dough: Let the mixture cool for about 10 minutes. Then, scoop up teaspoonfuls of the dough and gently roll into 36 small balls. The dough may be crumbly but should come together when rolled. Place them on your lined baking sheets, ensuring they are spaced apart.
5. Flatten and bake: Press each ball down slightly to flatten, and bake in the preheated oven for around 15 minutes or until lightly golden.
6. Cool and store: Allow the biscuits to cool completely on the baking sheets. Once cooled, transfer to an airtight container to keep them crisp and fresh.

Recipe Tips:

• Use cold butter for better texture: Cold, diced butter melts slowly in the oven, giving the biscuits a perfect crunchy texture.
• Don’t skip the cooling time: Let the dough rest for 10 minutes before shaping. This helps the ingredients bind together, making it easier to form the balls.
• Space the biscuits well apart: These biscuits spread while baking, so leave plenty of room between them on the baking sheet to avoid them sticking together.
• Watch the baking time: Bake for about 15 minutes, but check them early. The biscuits should be lightly golden; over-baking can make them too hard.
• Store properly for crunch: Once cooled, store the biscuits in an airtight container to keep them crisp and crunchy for days.

What To Serve With Ginger Oat Crunch Biscuits?

These crispy Ginger Oat Crunch Biscuits pair well with a cup of tea, coffee, hot chocolate, or warm milk. They can also be served alongside fresh fruit, yogurt, or a light dessert for a tasty afternoon snack or treat.

How To Store Leftovers Ginger Oat Crunch Biscuits?

• Refrigerate: First, let the Ginger Oat Crunch Biscuits cool completely to room temperature. Once cooled, place them in an airtight container and store in the fridge for up to one week.
• Freeze: After the biscuits have cooled, place them in a freezer-safe bag or container. Freeze for up to 3 months. To enjoy them again, simply let them thaw at room temperature before serving.

Mary Berry Ginger Oat Crunch Biscuits Nutrition Facts:

Serving Size: 1 biscuit (out of 36 biscuits)

• Calories: 115
• Total Fat: 6g
• Saturated Fat: 3.5g
• Cholesterol: 20mg
• Sodium: 50mg
• Potassium: 60mg
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 8g
• Protein: 2g

Try More Mary Berry Recipes:

• Mary Berry Chocolate Chip Oat Cookies
• Mary Berry Lemon Drizzle Traybake
• Mary Berry Lucy’s Strawberry Slices
• Mary Berry Lemon Shortbread
• Mary Berry Chocolate Eclairs
• Mary Berry Chocolate Chip Traybake