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
40g butter, chopped
1⁄3 cup golden syrup
395g can sweetened condensed milk
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.
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.
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.
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.
Bake for 10 minutes or until slightly cracked and firm to touch. Set aside on trays to cool completely.
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).