Yields22 Servings
 110 g unsalted butter
 100 g black treacle
 75 g golden syrup
 200 g plain flour
 1 tsp baking powder
 1 tsp bicarbonate of soda
 100 g dark muscovado sugar
 2 tsp ground ginger
 1 tsp ground cinnamon
 ½ tsp grated nutmeg
 ¼ tsp ground cloves
 125 g porridge oats
 100 g white chocolate chips
 100 g crystallised ginger pieces

In a large saucepan, melt the butter, treacle and golden syrup together until combined; leave to cool for 5 minutes


Mix together all the other ingredients and add to the saucepan and mix everything together until combined


Roll the dough into 4cm balls and place them on lined baking sheets about 4cm apart; chill in the fridge for 20 minutes


Preheat the oven to 180C/Gas4 and bake the biscuits for 10 minutes, until the biscuit surface has cracked; leave to cool on the trays for 5 minutes, then transfer to wire racks to cool completely

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