Ingredients
150g unsalted butter, chopped, softened
½ cup icing sugar mixture
1 egg
3 tsp ground ginger
1½ cups plain flour
¼ cup caramel spread
¼ cup glacé ginger, roughly chopped
Note: Allow 30 minutes cooling
Method
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Preheat oven to 170°C. Line 2 oven trays with baking paper.
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Put butter and icing sugar mixture in the bowl of a food processor and blend until mixture resembles breadcrumbs. Add egg, ginger and flour, pulsing until a dough forms.
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Roll 2 teaspoonfuls of dough into a ball and transfer to prepared trays. Repeat to make 24 balls, arranging about 2cm apart. Use tip of pinky finger to create an indent in centre of each ball.
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Bake for 15 minutes or until firm to touch. Set aside on trays for 30 minutes or until cooled completely.