Quick & Easy

Caramel ginger crunchies

Crunchy ginger biscuits topped with a gooey caramel make the ideal afternoon treat.
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These easy crunchy ginger biscuits topped with a gooey caramel are super easy to create and make the ideal afternoon treat with a cup of tea.

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Which oven shelf bakes best?

As a general rule, the top half of a gas oven is best for baking biscuits, but in an electric oven, the lower half is usually best. Fan-forced ovens should maintain even heat throughout, so you should not have to change the trays around – however, you should check them once or twice.

Can I bake several trays at once?

Two or more trays of biscuits or slices can be baked in the oven at the same time, provided the pans don’t touch the oven sides or the door when it is closed, and each tray should have a 2cm space around it to allow for proper heat circulation.

For even baking, swap the positions of the pans halfway through the baking time. You may also need to turn pans front-to-back to brown biscuits evenly.

Are they done?

A good test for most types of biscuits is to push one biscuit on the tray gently with your thumb; if it moves without breaking, the biscuit is cooked. Biscuits generally feel soft in the oven and become firmer as they cool.



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.

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