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Drain the ginger and slice it into fine matchsticks.
Rub some around the inside of a large baking tray and pre-heat the oven.
Put the flour, oats, sugar, ground ginger and bicarbonate of soda into a mixing bowl and stir thoroughly.
Add the yoghurt and oil and stir to make a soft dough.
Divide the dough into 16 pieces and roll each into a ball.
Transfer the balls of dough to the prepared baking tray.
Put a few pieces of ginger on the top of each dough ball and press down lightly.
Bake for 25 - 28 minutes.
Cool completely before storing in an airtight tin.
Large baking tray and mixing bowl
180°C, Fan 160°C, 350°F, Gas 4
Very simple recipe to follow. Good taste but I found my biscuits were a lot smaller than the ones pictured so I think next time I would make 8 bigger biscuits rather 16 small ones. Also I think they should mention that you flatten them slightly as mine were still quite spherical post name.