Prep Time

20 mins

Cook Time

12 – 15 mins




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


  • 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