This recipe makes about 18 biscuits depending on how large you make them and can be either vegan or not, depending on whether you use butter or vegan spread.
Preheat oven to 190c/375f/gas 5. Line a baking sheet with baking parchment.
113g (4oz) butter or vegan spread
85g (3oz) demerara sugar
1 dessertspoon of golden syrup
113g (4oz) oats
113g (4oz) self-raising flour
1 heaped teaspoon of ground ginger
Put the oats, flour and ginger into a mixing bowl and melt the butter, sugar and syrup gently in a saucepan.
Once melted add to the oat mixture and stir well. Spoon heaps of the mixture onto the prepared baking sheet and flatten gently with a fork dipped in flour.
Bake for 10-15 minutes then leave to harden for 5 minutes on the baking tray before carefully transferring to a wire rack to cool.