Caramel Ginger Crunchies
Create deliciously gooey biscuits with this Caramel Ginger Crunchies recipe. The melted caramel adds a rich flavour to these biscuits and the ginger creates the most wonderful aroma in your kitchen.
Product
Caramel Ginger Crunchies
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Easy
PrintFriendly
PrintFriendlyIngredients
- 2 cups (300g) White Wings Plain Flour
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1 cup (220g) CSR Caster Sugar
- 125g cold butter, chopped
- 1 egg
- 1 teaspoon CSR Golden Syrup or CSR Treacle
- 2 tablespoons finely chopped glacé ginger
- 45 wrapped hard caramels
Instructions
- Preheat oven to 180°C. Grease oven trays; line with baking paper.
- Process sifted dry ingredients with butter until mixture is crumbly. Add egg, syrup and ginger; process until ingredients come together. Knead dough on a floured surface until smooth.
- Roll rounded teaspoons of mixture into balls; place 3cm apart on trays.
- Bake biscuits for 13 minutes; place a caramel on top of each hot biscuit. Bake for a further 6 minutes or until caramel begins to melt. Cool biscuits on trays.
- Servings : 45
- Course : Treats
- Ingredient : CSR Caster Sugar, CSR Golden Syrup, CSR Treacle
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