Preserved Ginger and Oat Biscuits


  • 1 rounded teaspoon ground ginger
  • 4 oz (110 g) porridge oats
  • A pinch of salt
  • 4 oz (110 g) self-raising flour
  • 1 dessertspoon preserved ginger syrup
  • 3 oz (75 g) demerara sugar
  • 4 oz (110 g) butter
  • + 1 more ingredients
    • 6 pieces of preserved stem ginger

Start off by chopping four of the preserved ginger pieces into small dice. Slice each of the remaining two pieces into eight thin rounds and leave these on one side.Next put the butter, sugar and preserved ginger syrup in a saucepan and leave it to dissolve over a gentle heat. Meanwhile sift the ...

View full recipe at SpringPad


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