With all these colds flying about at the moment, I thought I would turn to the warming flavours of ginger and orange and make some buttery oat biscuits. I am eagerly looking out of my window as the weather report said we may have snow…but at the moment, just a lot of rain. Still it is perfect weather to curl up inside with a hot drink and a yummy biscuit.
If you joined in with last week's granola, this is another way to use up some of the bags of oats you might have hiding away in the kitchen cupboard. I am not going to wrap these up with a health food label because they have oats in, due to the fact that they do have the delightful addition of butter and sugar; but in my own tiny mind they seem healthier…maybe it’s because I haven’t used chocolate!
Ginger, Orange and Oat Biscuits
110g unsalted butter
110g self raising flour, sifted
110g rolled oats
75g demerara sugar
3 balls stem ginger, chopped finely (plus 2 tablespoons of the syrup from the jar)
zest of 1 whole orange
1 heaped tsp ground ginger
Preheat oven to 170ºC, line a large baking sheet.
Put the butter, sugar and stem ginger syrup into a medium saucepan and place onto a low heat to allow the ingredients to melt together.
Meanwhile in a large bowl place the oats, flour, ground ginger, chopped ginger and orange zest and mix together.
Once the butter mixture has fully melted, pour it into the flour mixture and stir to combine.
Divide the biscuit dough into 6 and roll into balls, roughly the same in size (so that they bake evenly) and place the them onto the prepared baking sheet. Space them out, as they will spread whilst baking. Then, using your hand, gently flatten them slightly to make a circular shape.
Bake in the oven for 15 minutes, or until lightly golden.
Leave them to cool on the baking sheet for 10 minutes, before transferring them to a wire rack to cool completely
Well, I have just checked again and still no snow. Never mind, I will enjoy my spiced oat biscuit curled up in a blanket anyway! I hope you have a wonderful weekend baking.