Ginger oat crunch biscuits recipe
 Mary Berry's ginger biscuits are simple to make, crunchy and very tasty. The mixture spreads out to give very thin, crisp biscuits, so they need to be spaced well apart on the baking trays. 150g/5½oz butter, diced if cold 1 tbsp golden syrup (see recipe tip below)175g/6oz granulated sugar 75g/2⅓oz self-raising flour 50g/1¾oz semolina 100g/3½oz porridge oats (standard or jumbo)2 tsp ground ginger 150g/5½oz butter, diced if cold 1 tbsp golden syrup (see recipe tip below) 175g/6oz granulated sugar 75g/2⅓oz self-raising flour 50g/1¾oz semolina 100g/3½oz porridge oats (standard or jumbo) 2 tsp ground ginger Method Preheat the oven to 180C/160C Fan/Gas 4. Line 3–4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches. Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined. Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes. Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown. Leave to cool on the baking trays, then store in an airtight container when completely cold. Preheat the oven to 180C/160C Fan/Gas 4. Line 3–4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches. Preheat the oven to 180C/160C Fan/Gas 4. Line 3–4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches. Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined. Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined. Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes. Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes. Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown. Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown. Leave to cool on the baking trays, then store in an airtight container when completely cold. Leave to cool on the baking trays, then store in an airtight container when completely cold. Recipe tips Coat your spoon in a little oil before measuring the syrup – it will slip off easily and give a more accurate measurement. Silicone baking mats are a great alternative to baking paper – the biscuits slide off easily and the mats can be washed and used again. These can be made ahead and stored in an airtight container for up to 3 days. Freeze the cooked biscuits for up to 3 months. The uncooked dough also freezes well.