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

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

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

2.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.

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

4.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.

Women's Weekly Food