Preheat the oven to 180 C (350 F). Place the oats, sugars, flours and ginger in a bowl and mix to combine. Add the butter, egg and orange and mix until well combined. Place rolled table spoonfuls of the mixture onto baking trays lined with non stick baking paper and flatten into 6 cm rounds, leaving room for the crisps to spread.

Bake for 10-12 minutes or until golden. Allow the crisps to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely. Makes 24