GINGER & OAT BISCUITS
Crisp on the outside, slightly chewy on the inside. If using dark brown sugar, the wonderful taste of the molasses flavour comes through.
Prep Time
20 mins
Cook Time
12 – 15 mins
Makes
30
Ingredients
100g Buderim Ginger Naked Ginger or Buderim Ginger Crystallised Ginger, finely chopped
50g sultanas, finely chopped
50g Mediterranean-style dried apricots, finely chopped
1 1/2 cups rolled oats
125g soft butter
3/4 cup light packed light OR dark brown sugar
1 teaspoon vanilla extract
59g egg
3/4 cup unbleached or regular plain flour
1/2 teaspoon baking powder
1/2 teaspoon bi carbonate of soda
Method
- Preheat oven to moderate [180°C].
- Combine ginger, dried fruits and oats, mix until well combined.
- Cream butter, sugar and vanilla together.
- Add egg beat until just combined.
- Sift together flour, baking powder and bi carb. Add to creamed butter mixture, stir until well combined.
- Add ginger, dried fruits and oats combination, mix well. Dough is quite stiff.
- Divide mixture into 30 even portions, form into balls and place onto a non stick baking paper lined baking tray about 5mm apart as they spread slightly.
- Bake in preheated oven for 12 to 15 minutes turning tray around if necessary half way through baking [biscuits will be a little soft to touch but will crisp up on cooling].
- Remove from oven, cool on tray on a wire rack for about 5 minutes then transfer to wire cake rack to finish cooling.
Immediately cooled, store in airtight container.
Helpful Notes
A standard Australian Metric 250ml cup & 20mL tablespoon measuring sets are used
NOTE: New Zealand Metric tablespoon measure = 15mL or 3 teaspoons
Products in this recipe
Baking
Confectionery
