Ingredients
150g unsalted butter, melted
1 cup brown sugar, firmly packed
1⁄4 cup golden syrup
1 free-range egg
21⁄3 cups plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
1⁄2 cup raw sugar
1⁄2 cup uncrystallised
ginger, thinly sliced
CARAMEL FILLING
40g butter, chopped
1⁄3 cup golden syrup
395g can sweetened condensed milk
Method
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Preheat oven to 190°C fan-forced (210°C conventional). Line 2 oven trays with baking paper. Put butter, brown sugar and golden syrup in a large bowl and mix with a wooden spoon until combined. (It’s OK if mixture looks a little split.) Add egg. Mix until combined.
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Sift in flour, bicarb, ginger and cinnamon then stir with spoon until a soft dough forms. Refrigerate for 15 minutes or until dough firms up slightly.
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Meanwhile, to make caramel filling, put butter and golden syrup in a small saucepan over a medium heat. Stir occasionally with a heatproof spatula until mixture boils. Remove from heat and pour in condensed milk. Return to heat and cook, stirring constantly with spatula, for 6 minutes, making sure to scrape base, sides and corners of pan to ensure mixture doesn’t stick. It should thicken and turn light golden brown. Transfer to a heatproof bowl and set aside for 1 hour to cool to room temp.
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Put raw sugar in a shallow bowl. Roll 1 Tbsp of the dough into a 7cm-long log. Roll in raw sugar to coat completely. Transfer to a prepared tray. Repeat to make 29 more logs. Arrange 4cm apart.
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Bake for 10 minutes or until slightly cracked and firm to touch. Set aside on trays to cool completely.
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Sandwich 2 biscuits with a little of the filling and a scattering of uncrystallised ginger. Sandwiched biscuits will keep in an airtight container for 2–3 days (will soften slightly).
