Mary Berry Ginger Oat Crunch Biscuits

I made these on a drizzly Tuesday when I needed something crunchy to go with my second (okay, fourth) cup of tea—and I’m so glad I did. I’d forgotten how snappy a proper ginger biscuit can be. The first batch? I overbaked them by just two minutes, and honestly, they could’ve passed as roof tiles. But once I got the timing right—golden at the edges, just set in the centre—they were exactly what I wanted: crisp, gingery, and perfect for dunking.

If you’ve ever struggled with biscuits that go soggy overnight or spread too much in the oven, let me show you how I fixed that.

Why This One Works So Well

This recipe nails the crunch. And that’s not as easy as it sounds. A lot of ginger biscuits either go chewy after a day or spread into lacey puddles. This version holds its shape beautifully thanks to a mix of oats and semolina. The surprise MVP? The golden syrup. It adds chew just in the centre while the rest stays crisp.

Also: no faffy creaming or electric mixers—just melt, stir, scoop. You’ll be tray-to-tea-time in under 30 minutes.

INGREDIENTS + WHY THEY MATTER

• Butter (150g) – Gives richness and helps everything bind. I once tried margarine. Don’t. It made them weirdly greasy and sad.
• Golden Syrup (1 tbsp) – Adds subtle chew and flavour depth. Light corn syrup technically works, but the flavour’s not the same.
• Granulated Sugar (175g) – For that snappy crunch. I tested caster sugar—it made them too sandy.
• Self-Raising Flour (75g) – Just enough lift to keep things light. Plain flour + baking powder works in a pinch (see below).
• Semolina (50g) – This is the magic. Adds a delicate, sandy crunch you can’t get from flour alone.
• Porridge Oats (100g) – Jumbo oats give a chunkier bite; standard oats make them a bit more refined. Both work.
• Ground Ginger (2 tsp) – Spicy warmth without being overwhelming. I’ve gone up to 3 tsp for extra punch.

Ingredient Swaps That Hold Up

• Gluten-Free – Swap flour and semolina for a 1:1 GF blend plus fine cornmeal. They’re a touch more crumbly but still delicious.
• Vegan – Use vegan butter (I like Naturli) and golden syrup. Works surprisingly well!
• More spice – Add ½ tsp cinnamon or nutmeg if you want to warm it up further.
• Softer texture – Add 1 tbsp of milk before shaping for a slightly chewier centre.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Biscuits too hard	Overbaked or dough too dry	Bake just until golden at edges
Dough too crumbly to roll	Didn’t let it rest after mixing	Let it sit for 10 mins before shaping
Biscuits spread into one big slab	Didn’t space them out properly	Leave 2 inches between each ball

HOW TO MAKE MARY BERRY’S GINGER OAT CRUNCH BISCUITS

1. Preheat & prep – Oven at 180°C (160°C fan) / 350°F. Line 3–4 trays with parchment.
2. Melt butter, syrup & sugar – In a medium pan, melt everything together over low heat. Stir until smooth and slightly glossy.
3. Stir in dry ingredients – Off the heat, add flour, semolina, oats, and ginger. Stir until it forms a rough, crumbly mix.
4. Rest the dough – Let the dough cool for 10 minutes. It will seem dry at first, but softens as it sits.
5. Shape – Scoop teaspoonfuls and roll into balls. You’ll get around 36. Don’t worry if they look rustic.
6. Flatten & bake – Gently press down each ball, then bake for 14–15 minutes until golden at the edges.
7. Cool completely – Let them cool on the trays. They crisp as they cool—don’t rush it.

TIPS FROM MY KITCHEN

• I use jumbo oats for extra texture, but pulse them briefly in a processor if you want a smoother bite.
• My ancient metal trays bake hotter than my ceramic ones—I rotate halfway through.
• I sometimes sprinkle a pinch of flaky salt on half the batch for a sweet-salty twist.
• These are brilliant with blue cheese. Sounds weird, but trust me.

STORAGE + SERVING

• Storage – Airtight tin, up to 5 days. Any humidity and they’ll lose crunch, so don’t leave the lid ajar.
• Freezing – Freeze the rolled dough balls. Bake from frozen, adding 2 mins.
• Serving – Tea is obvious. But I also love these crushed over vanilla ice cream or with apple slices and a sharp cheddar.

FAQs – Real Query Answers

Q: Can I use plain flour instead of self-raising?
A: Yep! Just add 1 tsp baking powder for every 75g of flour.

Q: My biscuits went soft the next day—what happened?
A: Moisture got in. Try cooling them fully and storing with a piece of kitchen roll inside the tin to absorb any damp.

Q: Can I double the ginger?
A: Absolutely. I’ve done 3 tsp for a fiery kick. Just don’t overdo it or it overpowers everything else.

Q: Do I need semolina?
A: It’s not strictly essential, but it does give them that signature crunch. Sub with fine cornmeal if needed.

Q: Can I make the dough ahead?
A: You can! Chill it overnight. Just let it sit at room temp for 10 minutes before shaping.

Try More Recipes:

• Mary Berry Pears In White Wine
• Mary Berry Apple Tarte Tatin
• Mary Berry Plum Crumble Recipe
• Mary Berry Clementine Crème Brûlée Recipe