Name: Caramel ginger crunchies
Cook time: 20 min
Total time: 20 min
Ingredients: 2 cup (300g) plain flour; 1/2 teaspoon bicarbonate of soda; 1 teaspoon ground cinnamon; 2 teaspoon ground ginger; 1 cup (220g) caster sugar; 125 gram cold butter, chopped; 1 egg; 1 teaspoon golden syrup or treacle; 2 tablespoon finely chopped glacé ginger; 45 wrapped hard caramels

These caramel ginger crunchies are perfect to have on hand to have with a cuppa! We love the combination of the spiced biscuit with soft, chewy caramel.

Looking for other biscuit recipes? See some of our best biscuit recipes.

Ingredients

2 cup (300g) plain flour

1/2 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

2 teaspoon ground ginger

1 cup (220g) caster sugar

125 gram cold butter, chopped

1 egg

1 teaspoon golden syrup or treacle

2 tablespoon finely chopped glacé ginger

45 wrapped hard caramels

Method

Preheat oven to 180°C. Grease oven trays and line with baking paper.

Process sifted dry ingredients with butter until mixture is crumbly. Add egg, golden syrup and ginger; process until ingredients come together. On a lightly-floured surface, knead dough until smooth.

Roll round teaspoons of mixture into balls; place 3cm apart on trays.

Bake biscuits 13 minutes; place a caramel on top of each hot biscuit. Bake a further 6 minutes or until caramel begins to melt. Cool biscuits on trays.

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Ingredients

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