Caramel ginger crunchies

Crunchy ginger biscuits topped with a gooey caramel make the ideal afternoon treat.

  • 20 mins cooking
  • Makes 45 Item
  • Print
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Caramel ginger crunchies
  • 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


Caramel ginger crunchies
  • 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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