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- 1 ¼ cups of plain flour
- 1 cup of rolled oats (don’t use instant or quick oates)
- 1 cup of desiccated coconut
- 1 cup of brown sugar
- 1 teaspoon of ground ginger
- 125 grams of butter
- 1 cup of Bundaberg Ginger Beer
- 1 tablespoon of golden syrup
- 1 tablespoon of boiling water
- 1 teaspoon of bicarb soda
Heat the oven to 175 degrees Celsius.
Start by placing 1 cup of ginger beer into a small saucepan and heating over a medium heat. Boil the ginger beer for around 10 minutes, this will result in the liquid reducing to around ½ a cup.
Now prepare the dry ingredients.
Into a mixing bowl add the plain flour, oats, coconut, sugar and ground ginger. Mix until combined.
Once the ginger beer has reduced, add the butter and golden syrup and heat until its melted. Once you can see the butter and golden syrup has turned into a liquid remove from the heat. Combine the boiling water and the bicarb soda and add to the mix. This will bubble and expand.
Add the liquid to the dry ingredients and mix thoroughly. I then let the mixture sit while I clean up, this allows the mix to firm up so I can roll tablespoons into balls.
Place the balls onto a baking trays lined with baking paper and lightly press each one with a fork.
Bake the biscuits for 10 minutes or until they are golden brown.
Let them cool on a baking rack and enjoy with an ice cold Bundaberg ginger beer.