
Ginger Crumbles
After a hectic start to the week, I wanted to make some yummy treats, but didn’t want to pull out the stand mixer. The older boy wanted to help with the baking so these ginger crumbles are a great way to bake with the kids involving minimal fuss and equipment.This week has been busy, crazy busy, some days I don’t know whether I’m coming or going. As I said earlier to a fellow blogger, my to-do list is now extending below my whiteboard. Last Sunday we went pig training at Oldfarm. We were welcomed with open arms and I brought a yummy rhubarb bakewell tart to share with everyone on the day. I had originally intended to blog it only that maggot Adrienne at Bake For The Border blogged her own version just as we were stuffing our faces with mine. So I snapped a quick picture before the tart was all gone and scrapped my idea of blogging it! Frankly her photography is much nicer so if you want to know how to make rhubarb bakewell tart go visit her fabulous blog.
I’ll keep the pig-talk for a separate blog post though!
I was left with some crystallised ginger after I made the ginger & rhubarb compote for my bakewell so I figured I’d do a 1-pot-wonder with it and make some ginger crumbles, then stuff them full of some leftover vanilla icing that I keep in the freezer for just these occasions.
You really don’t need to add icing, I just was feeling decadent and I need space in the freezer! These are perfect without and just lovely dunked in a hot sup of tea. The beauty of this recipe is that there is very little washing up and you can make it directly with ingredients at varying temperatures so you don’t need to remember to get stuff out of the fridge hours before baking.
Ginger Crumbles, makes approximately 20
Ingredients
- 100g butter
- 50g golden syrup
- 50g caster sugar
- 40g crystallised ginger, chopped
- 150g rolled oats
- 150g wholewheat flour
Method
Preheat your (fan) oven to 190 degrees Celcius. Line 2 baking trays with greaseproof baking paper.
Put the butter, golden syrup and caster sugar into a large, heavy bottomed pot. Put the pot on a low heat on the hob and stir every now and again until the sugar dissolves. Once it’s a smooth liquid remove the pot from the heat.
Pour in the ginger, oats and wholemeal flour. Stir well until everything is coated in the syrup. Then allow the mixture to cool a little bit until it’s warm to the touch. Using a teaspoon, scrape out small pieces then roll them into a little ball. Flatten the ball onto the baking paper, but make sure you leave a good 3cm around each ball of dough.
Bake in the oven for 12 minutes or until golden brown.
Wait until they’re cool before icing!

16 Comments
Aisling Sheehan O'Malley
Sounds yum and very tempting
Wholesome Ireland
They are!
Maud
Oh boy, that bakewell tart is giving me hunger pangs. And I just had lunch.
Wholesome Ireland
Sorreeee 😉
Mairéad Ni Rodaigh
OMG – I’m drooling at the sight of that bakewell.
Wholesome Ireland
You just can’t beat a bake well.
Edible Ireland
The ingredients list sounds a lot like flapjacks, except for the flour. Would you say they taste similar? I’ve had a fierce flapjack craving recently. These sound like they would be absolute heaven with a cuppa. There’s just something about oats and tea together.
Wholesome Ireland
It is very like flapjacks method & ingredients. The flour gives them a slight crunch. Flavour wise it’s not exactly like flapjacks but very moreish. You can’t beat oats & tea!
Laura Murray
Look and sound gorgeous! I am going to try these
Wholesome Ireland
Thanks Laura!
Jennifer Crosbie
First time to comment, hope that’s ok. So far i’ve made your little white buns yesterday, myself n himself loved them so much that i’ve another batch proofing at the mo. Anyway, quick question about these ginger crumbles. I don’t have an crystallised ginger, could I use fresh?
Wholesome Ireland
Hi there Jennifer, welcome to the blog! You can use fresh ginger but it’s stronger (more fiery tasting) than crystallised ginger, it isn’t as sweet either. I’d suggest you use a teaspoon of ground dried ginger instead!
Jennifer Crosbie
Will do, thanks for getting back to me so fast. I’m hooked!!
Wholesome Ireland
Best of luck & let me know how you get on. You caught me at the PC for a couple of minutes. 😉
Orna Devine
Have been dreaming of these biscuits since I spotted them on fb and just about to make them and realised I need wholewheat flour! I don’t have any. Any chance cream flour would do the same job?
Wholesome Ireland
I’d go with Cream Flour if you don’t have wholewheat. They won’t be as coarse but should taste fine!