Quaker_Oats

Ginger and Coconut Biscuits

Preparation:

Cooking:

 225g/8oz unsalted butter

100g/3½oz golden syrup

 200g/7oz soft brown sugar

150g/3oz plain flour

 2 tsp baking powder

1 tsp sea salt flakes

4 tsp ground ginger

 2 tsp ground cinnamon

400g/13oz rolled oats

2 free-range eggs, beaten

 50g/1¾oz stem ginger, chopped

 2 tbs desiccated coconut

115g/4oz good quality dark or milk chocolate for decorating

little coconut for decorating   

    
  
    

    

    

    

    

Add to basket

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 coconut 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 sprinkle with a little coconut place on a cooling rack until the chocolate has set.

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