This recipe will be the ultimate treat for cookie lovers. As much as they are crumbly, the caramel from these delicious caramel ginger crunchies also ensures a hint of savoury goodness in the midst of all the sweetness. It’ll be an unexpected and innovative way to transform candy into cookie, too!
- 2 cup (300 g) plain flour
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 2 tsps ground ginger
- 1 cup (220 g) caster sugar
- 125 g cold butter, chopped
- 1 egg
- 1 tsp golden syrup or treacle
- 2 tbsps finely chopped glacé ginger
- 45 wrapped hard caramels
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 3 cm apart on trays.
Bake biscuits 13 mins; place a caramel on top of each hot biscuit. Bake a further 6 mins or until caramel begins to melt. Cool biscuits on trays.