Ginger Oat Biscuits

INGREDIENTS

| Makes 24 ginger oat biscuits |

• 100g flour

• 75g oats

• 1tsp bicarbonate of soda

• 1tsp ground ginger

• 1tsp salt

• 115g butter

• 50g granulated or caster sugar

• 50g light brown muscovado sugar

• Scant tbsp honey

• 50g-60g finely chopped stem ginger (depending on how much of a ginger fiend you are)

METHOD

• Preheat the oven to 170 degrees.

• Line line two baking trays with baking parchment.

• Whisk together the flour, oats, ground ginger, bicarbonate of soda and salt.

• In a separate bowl using an electric whisk beat the butter and sugars until fluffy scraping down the sides with a spatula as needed. Then beat in the honey.

• Add the flour mix and finely chopped stem ginger to the butter and fold into a dough using a spatula.

• Divide into 24 small balls (just smaller than a golf ball). Space each one at least 2 inches apart. Bake for 20 mins until golden brown. They will crisp up as they cool.

• To achieve uniform round biscuits take a round cookie cutter and circle it over each biscuit whilst they are still warm from the oven to shape into a perfect round.  

• Allow the oat biscuits to cool on trays for 5 mins then transfer biscuits onto a wire rack.

If you are looking for more edible gift ideas try these chocolate florentines or these fennel and rosemary shortbreads.