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Ginger "Hobnobs"


8 oz Sugar (demerera works fine)

8 oz Syrup

8 oz marge (or other oil eg coconut)

1 inch fresh ginger, grated.

4 oz white SR flour

4 oz wholemeal flour

2 tsp baking powder (or just use SR wholemeal

2 -4 oz rolled oats

1 - 2 tsp ginger powder

Makes 2 large baking trays full.

*you can half the mixture for a smaller amount, but I always think if you are going to bother baking, you might as well do enough to last! - you could probably freeze some of the mixture and save for another time!


1: melt sugar, syrup and fat (if using coconut oil, the oil and the syrup can stay separate, this is Ok, it will all mix together)

- Grate the fresh ginger into the oil & syrup mixture, whilst it is heating.

- Blend all dry ingredients EXCEPT THE OATS.

- Stir the dry ingredients into the wet.

You will find it makes quite a moist mixture,

- Now gradually add the oats. More for a more oaty biscuit, less for a hint of oats on a more classic ginger biscuit.

The hotter the oil / syrup was, the more liquid it will be.

- Allow the mix to cool slightly.

- Spoon the mixture on to a well oiled baking tray (NO NEED FOR BAKING PARCHMENT, which is often not recyclable) using a knife to push the mixture off the spoon.

The biscuits will spread, so give them plenty of room (though you can easily split them up after they are baked)

- Bake at 180 degrees Fan, for 10 minutes, until they are very slightly extra brown on the thin edges.

- Allow to cool on the trays for 10 mins.

- Use a fish slice or palette knife to ease off tray, cutting between the stuck together bits first.

- Leave to cool on a wire rack,

- Store in a tin, handy for the kettle! Enjoy with a nice warm drink!!