NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
NIF imprecipes: Banana Daiquiri
Watch 2:22

NIF imprecipes: Banana Daiquiri

{headline}

{headline}

Coconut & sultana Anzac biscuits

Coconut & sultana Anzac biscuits

Steamed leeks & peas with herby vinaigrette

Steamed leeks & peas with herby vinaigrette

Stripey houmous salad jars

Stripey houmous salad jars

Hearts of palm salad with lime & honey dressing

Hearts of palm salad with lime & honey dressing

{headline}

{headline}

Udon noodle soup

Udon noodle soup

Late summer salad

Late summer salad

Supergreen smoothie

Supergreen smoothie

{headline}

{headline}

Cajun tofu & vegetable kebabs

Cajun tofu & vegetable kebabs

Summer vegetable Thai green curry

Summer vegetable Thai green curry

Five fruit kebabs

Five fruit kebabs

Chocolate fudge sticks

Chocolate fudge sticks

Greek-style vegetable pizzas

Greek-style vegetable pizzas

Cacao energy balls

Cacao energy balls

Taco seasoning

Taco seasoning

  1. Home
  2. picnic food

Oaty ginger biscuits

Fiber-filled oat biscuits sweetened with syrup and made tastier with dried cranberries. - by Chantal Walsh
  • 14 Oct 2015
Oaty ginger biscuits
Cook: 15 Minutes - medium - Makes 18 - Vegetarian - nut-free - egg-free - pregnancy-safe
Proudly supported by
Fiber-filled oat biscuits sweetened with syrup and made tastier with dried cranberries.

Ingredients

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

Method

  1. 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.
  2. 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.
  3. 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.
  • picnic food
  • muesli bar recipe
  • biscuit and cookie recipe

Recommended to you

NIF imprecipes: Banana Daiquiri
Watch 2:22

NIF imprecipes: Banana Daiquiri

{headline}

{headline}

Coconut & sultana Anzac biscuits

Coconut & sultana Anzac biscuits

Steamed leeks & peas with herby vinaigrette

Steamed leeks & peas with herby vinaigrette

Stripey houmous salad jars

Stripey houmous salad jars

Hearts of palm salad with lime & honey dressing

Hearts of palm salad with lime & honey dressing

{headline}

{headline}

Udon noodle soup

Udon noodle soup

Late summer salad

Late summer salad

Supergreen smoothie

Supergreen smoothie

{headline}

{headline}

Cajun tofu & vegetable kebabs

Cajun tofu & vegetable kebabs

Summer vegetable Thai green curry

Summer vegetable Thai green curry

Five fruit kebabs

Five fruit kebabs

Chocolate fudge sticks

Chocolate fudge sticks

Greek-style vegetable pizzas

Greek-style vegetable pizzas

Cacao energy balls

Cacao energy balls

Taco seasoning

Taco seasoning

NewIdeaFood
  • About Us
  • Contact Us
  • Dietary info
  • Pacific Magazines
  • Partners
  • Terms and Conditions
  • Privacy Policy
  • Privacy Statement
  • About Us
  • Contact Us
  • Dietary info
  • Pacific Magazines
  • Partners
  • Terms and Conditions
  • Privacy Policy
  • Privacy Statement

Brands

  • New Idea
  • Better Homes and Gardens
  • Better Homes and Gardens Shop
  • All Recipes
  • Practical Parenting

Pacific Network

  • marie claire
  • Instyle
  • Beauty Crew
  • Who
  • Women's Health
  • Men’s Health
  • Girlfriend
  • That’s Life
  • Home Beautiful
© 2019 Pacific Magazines
Get more from New Idea Food

Magazine Subscription Offer

-

Shop This Offer