Ginger oat crunch biscuits

Step 1

Preheat the oven to 180C/160C Fan/Gas Line 3–4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches.

Step 2

Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined.

Step 3

Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes.

Step 4

Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown.

Step 5

Leave to cool on the baking trays, then store in an airtight container when completely cold.