Ginger oat-biscuits

Ingredients

• 2 stem ginger in syrup
• 20g stem ginger syrup
• 150g gluten-free brown bread flour
• 50g porridge oats
• 100g soft brown sugar
• 1 tbsp ground ginger
• ½ tsp bicarbonate of soda
• 100g natural yoghurt
• 4 tbsp oil

Method

1. Pre-heat the oven to 180°C, Fan 160°C.
2. Line a large baking tray with grease-proof paper.
3. Drain the ginger and slice it into fine matchsticks and set aside.
4. Put the flour, oats, sugar, ground ginger and bicarbonate of soda into a mixing bowl and stir thoroughly.
5. Add the yoghurt, ginger syrup, and oil and stir to make a soft dough.
6. Divide the dough into 16 pieces and roll each into a ball.
7. Transfer the balls of dough to the prepared baking tray.
8. Put a few of the ginger matchsticks on the top of each dough ball and press down lightly.
9. Bake for 25-28 minutes.
10. Leave to cool on the tray for 5 minutes then transfer to a rack to cool.