100g whole-wheat flour
100g medium oatmeal
50g soft brown or caster sugar
1 teaspoon baking powder
Pinch of salt
100g butter
1-2 tablespoon of milk
Farmhouse Preserves Double Diced Flaked Stem Ginger

Pre-heat oven to 180C. Mix together all dry ingredients and rub in butter to make breadcrumb texture. Add enough milk to create moist pastry consistency, and two tablespoons of flaked stem ginger. This makes very delicate dough so roll between cling film into 3mm thick discs. Place the disks onto lightly greased baking sheet and bake for 15-20 minutes until golden. Remove from oven and let cool fro five minutes until transferring to a rack.

Our Whole Stem Ginger and Diced Stem ginger also goes over ice-cream with our toffee sauce and with Salmon, served with grated spring onion.