150g unsalted butter, chopped, softened
½ cup icing sugar mixture
3 tsp ground ginger
1½ cups plain flour
¼ cup caramel spread
¼ cup glacé ginger, roughly chopped
Note: Allow 30 minutes cooling
Preheat oven to 170°C. Line 2 oven trays with baking paper.
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.
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.
Bake for 15 minutes or until firm to touch. Set aside on trays for 30 minutes or until cooled completely.