The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Spiced ginger oat biscuits for dunking

Serve these biscuits warm with a glass of milk (or something stronger).

You'll need

130 gm butter, softened 90 gm brown sugar 60 gm golden syrup 1 egg 160 gm self-raising flour 80 gm rolled oats 80 gm walnuts, coarsely chopped ½ tsp each mixed spice and ground ginger


  • 01
  • Beat butter, sugar and golden syrup in an electric mixer until pale, then add egg and beat to combine. Stir in remaining ingredients and refrigerate to rest (2 hours).
  • 02
  • Preheat oven to 170C. Form heaped tablespoons of mixture into balls, place on oven trays lined with baking paper and press lightly to flatten. Bake, swapping trays halfway through, until golden (10-15 minutes). Set aside to cool slightly, then serve. Biscuits will keep stored in an airtight container in a cool, dry, dark place for 3-4 days.

At A Glance

  • Serves 22 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 22 people

Featured in

Dec 2013

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.