Toss into a food processor:
4 oz wholemeal flour (1 cup)
4 oz oats (1 cup)
two tablespoon demerara sugar
1/2 teaspoon each salt and bicarbonate of soda
juice of a lemon
3 oz butter
Mix to crumb consistency then add:
2oz Buderim crystallised stem ginger
1 fluid ounce milk
until the consistency is manageable but relatively ‘dry’.
Roll out on a floured board, 1/8″ thick, cut into circles and prick all over with a fork. Put them on a greased baking tray and bake in a preheated oven for about 15 minutes at 180 degrees C, 350 degrees F or Gas Mark 4, until slightly browned. These taste better when they have cooled.
I am flirting with the idea of adding even more stem ginger, or grated fresh ginger or even ground ginger, but for me half the charm of this aromatic biscuit is that it doesn’t register as ‘ginger’ straight off the bat. Experiment!
Son of Digestive Biscuit, obviously.