Mary Berry shares her go-to recipe for making "very tasty" ginger oat crunch biscuits that are sure to be a big hit with whoever tries them.

The moreish snack, that people can't seem to get enough of, is perfect paired with a cup of tea or coffee, a warm glass of milk, or even on its own.

Only taking less than 30 minutes to prepare, and around 10 minutes in the oven, these are great treats to whip up in no time.

Even better, these ginger oat biscuits can be baked, cooled, and then stored in an airtight container for up to three days, and they will still taste great.

If frozen, the ginger oat biscuits can last for up to three months, so they're not likely to go to waste if you find there's no one to share them with on the day.

Ginger oat biscuits

Ingredients:

• 150g butter, diced if cold
• One tbsp golden syrup
• 175g granulated sugar
• 75g self-raising flour
• 50g semolina
• 100g porridge oats
• Two tsp ground ginger

Method

Preheat the oven to 180C (160C fan/gas four). Line three to four baking trays with baking paper.

Measure the butter, golden syrup and sugar into a large saucepan. Mary Berry advised: "Coat your spoon in a little oil before measuring the syrup – it will slip off easily and give a more accurate measurement."

Heat the butter, syrup and sugar mixture gently until the sugar is dissolved and everything is well combined.

Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes.

Scoop up teaspoonfuls of the mixture and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten.

Bake for about 10 to 15 minutes, or until lightly golden brown. Leave to cool on the baking trays, then store in an airtight container when completely cold.