Chocolate and ginger oat biscuits recipe
 These chewy, oaty ginger biscuits are easy to make and keep well for several days in an airtight container. 225g/8oz unsalted butter100g/3½oz golden syrup200g/7oz soft brown sugar150g/3½oz plain flour2 tsp baking powder1 tsp sea salt flakes 4 tsp ground ginger2 tsp ground cinnamon400g/14oz rolled oats2 free-range eggs, beaten50g/1¾oz stem ginger, chopped115g/4oz good quality dark chocolate 225g/8oz unsalted butter 100g/3½oz golden syrup 200g/7oz soft brown sugar 150g/3½oz plain flour 2 tsp baking powder 1 tsp sea salt flakes 4 tsp ground ginger 2 tsp ground cinnamon 400g/14oz rolled oats 2 free-range eggs, beaten 50g/1¾oz stem ginger, chopped 115g/4oz good quality dark chocolate Method Preheat the oven to 180C/350F/Gas 4. Line two baking trays with non-stick parchment. Melt the butter and the golden syrup in a pan over a low heat. Set aside to cool slightly. Combine the sugar, flour, baking powder, salt and spices and mix well to combine. Stir in the rolled oats and mix thoroughly. Pour in the melted butter and syrup and stir until well combined. Then stir in the beaten eggs and the stem ginger.Spoon in even, heaped teaspoons onto the lined baking trays, leaving room for them to spread. Bake in the oven for 8-10 minutes. Remove the biscuits from the oven and set aside to cool completely.Melt the chocolate in a bowl suspended over a pan of barely simmering water (do not let the bottom of the bowl touch the water). Dip the biscuits in the melted chocolate and place on a cooling rack until the chocolate has set. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with non-stick parchment. Melt the butter and the golden syrup in a pan over a low heat. Set aside to cool slightly. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with non-stick parchment. Melt the butter and the golden syrup in a pan over a low heat. Set aside to cool slightly. Combine the sugar, flour, baking powder, salt and spices and mix well to combine. Stir in the rolled oats and mix thoroughly. Pour in the melted butter and syrup and stir until well combined. Then stir in the beaten eggs and the stem ginger. Combine the sugar, flour, baking powder, salt and spices and mix well to combine. Stir in the rolled oats and mix thoroughly. Pour in the melted butter and syrup and stir until well combined. Then stir in the beaten eggs and the stem ginger. Spoon in even, heaped teaspoons onto the lined baking trays, leaving room for them to spread. Bake in the oven for 8-10 minutes. Remove the biscuits from the oven and set aside to cool completely. Spoon in even, heaped teaspoons onto the lined baking trays, leaving room for them to spread. Bake in the oven for 8-10 minutes. Remove the biscuits from the oven and set aside to cool completely. Melt the chocolate in a bowl suspended over a pan of barely simmering water (do not let the bottom of the bowl touch the water). Dip the biscuits in the melted chocolate and place on a cooling rack until the chocolate has set. Melt the chocolate in a bowl suspended over a pan of barely simmering water (do not let the bottom of the bowl touch the water). Dip the biscuits in the melted chocolate and place on a cooling rack until the chocolate has set.