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
Great recipe. Didn't get as many biscuits as the recipe indicates but they have a lovely crunch. Even the gluten eaters asked me to make more!
25 Jun 2020
After cooking to the instructions I cooked them for longer at a lower temperature to make them crunchy as they tasted a bit bready beforehand. Much smaller than pictured made about 10 the size of the picture also added much more stem ginger on top.
By Leah Saltoun
21 May 2020
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.