Walnut and ginger biscuits

Short textured with a little chew, these biscuits are not particularly sweet. I make these using unsalted butter but it’s not a necessity.

Ingredients

150 g	Butter, softened
½ cup	Caster sugar
1	Large egg
1 cup	Plain flour
1 tsp	Baking powder
1 pinch	Salt
½ cup	Rolled oats, (porridge oats)
1 cup	Walnut pieces, roughly chopped (Main)
2 pieces	Stem ginger, (preserved ginger in syrup), sliced and cut into small pieces (Main)
1 handful	Raw sugar, for sprinkling

Directions

1. Heat the oven to 180C. Line 2 baking trays with baking paper.
2. Beat the butter and sugar until light and fluffy. Add the egg and beat well.
3. Sift in the flour, baking powder and salt. Add the rolled oats, walnuts and stem ginger and fold in.
4. Using a tablespoondrop mixture on to the prepared trays, leaving space between each oneto allow for spreading during baking. Quickly roll each into around,the mixture is quite stickyso just a quick roll to shape then gently flattentoabout 1cm thick. Sprinkle each with a little raw sugar.
5. Place in the oven and bake for 16-18 minutes until golden brown. Transfer to a wire rack to cool before storing in an airtight container.