These Oat & Ginger biscuits are delicious, and perfect for dunking in tea. They would originally have been made in Yorkshire with oatmeal, and you can still use that, but porridge oats can be substituted and are just as good.

Ingredients

• 5 oz (140 g) self-raising flour
• 5 oz (140 g) porridge oats
• 1 teaspoon ground ginger (or ground cinnamon, if you prefer)
• 5 oz (140 g) butter
• 4 oz (113 g) caster sugar
• 2 tablespoons golden syrup
• 2 tablespoons of milk

Method

1. Line a large baking tray with grease-proof paper
2. In a mixing bowl, sift the flour and ground ginger (or cinnamon)
3. Stir in the sugar and porridge oats.  You can also add a handful of raisin, if you like
4. Put the butter, golden syrup and milk into a saucepan on a low heat and stir with a wooden spoon until the butter is melted and blended with the syrup and milk
5. Pour the liquid into the dry ingredients in the bowl and stir well
6. Leave the mixture for 10 minutes or so to allow the oats and flour to absorb the liquid and make it easier to work with
7. Using a tablespoon, scoop and place blobs of the mix onto the grease-proof paper and baking tray
8. Flatten these out to approx quarter-inch (6-7mm) in height and bake in a pre-heated moderate oven, 180 c, gas mark 4, for 12-15 minutes until golden brown
9. Allow the biscuits to cool on the baking tray before removing them onto a cooling wire frame.

Source: ‘Baker Mike’, Keighley News,  regular baking column: Friend in Knead