Fiber-filled oat biscuits sweetened with syrup and made tastier with dried cranberries.
75 g butter
⅓ cup caster sugar
2 tablespoons golden syrup
1 teaspoon bicarb
¾ cup plain flour
1 teaspoon ground ginger
1¾ cups rolled oats
½ cup dried cranberries
- Preheat oven on 180°C (160°C fan forced). Grease or line 2 baking trays. Melt butter, sugar and golden syrup in a small pan, stir in bicarb. Set aside for 5 min.
- Sift flour and ginger into a bowl, add the oats and dried cranberries, stir to combine. Pour in the melted butter mixture. Mix with a wooden spoon until well combined.
- Roll tablespoon portions of mixture into balls. Place on baking trays, spacing apart to allow room for spreading, flatten slightly. Bake for 10-12 min or until biscuits are golden. Cool on a cake rack before storing in an airtight container.