Mary Berry shared her recipe for ginger oat biscuits, which can be enjoyed by the family and visitors alike. Making around 36 individual biscuits, there will be plenty of delicious bites to snack on over the weekend.

Perfect with a cup of tea or coffee, these biscuits will still taste fresh three days later (when stored in an airtight container). The baked oat biscuits can even be frozen for up to three months, so they won’t go to waste. Here’s how to recreate the ginger oat biscuits with the baker’s recipe, which was taken from her cookbook Mary Berry’s Quick Cooking.

Ginger oat biscuits

Makes: 36 biscuits

Ingredients

150g butter, diced if cold

One tbsp golden syrup

175g granulated sugar

75g self-raising flour

50g semolina

100g porridge oats

Two tsp ground ginger

Before getting into the recipe, Mary Berry shared a useful tip to make sure you are measuring correctly.

Mary Berry advised: “Coat your spoon in a little oil before measuring the syrup – it will slip off easily and give a more accurate measurement.”

And while the recipe calls for baking paper to line baking trays, an alternative is silicone baking mats.

Silicone baking mats are useful because they can be washed and used again and again, unlike baking parchment paper.

Method

Preheat the oven to 180C (160C fan/gas four). Line baking trays with baking paper.

Add the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved. Remove from the heat.

Then add in the flour, semolina, oats and ginger. Stir until well combined, then tip onto a baking tray, flatten out and leave to cool for 10 minutes.

Scoop up teaspoonfuls of the mixture and roll into 36 balls. Place them onto the prepared baking trays, well-spaced apart, and squish down slightly to flatten.

Bake in the oven for 15 minutes, until lightly golden-brown. Then leave to cool, and store in an airtight container when they’ve gone cold.