Place the butter and flour in a food processor and combine.
Add the sugar, ginger and baking soda.
Beat the egg and golden syrup in a large bowl, add the mixture from the food processor along with the oats and mix well.
Cover trays with baking paper.
Roll the dough to 5-7mm thickness on a board sprinkled with Harraways Rolled Oats, cut shapes into the dough and place on trays.
Bake at 190ºc for 10-12 minutes.
Recipe makes 24 biscuits. Cool and store in an airtight container.
Suggested serving 1 biscuit. Contains: Energy 531kJ, Carbohydrate 20.3g, Sugar 9.6g