gingerbread cookies

with salted caramel

  • 125g unsalted butter, chopped and softened
  • ½ cup (90g) brown sugar
  • ⅔ cup (230g) golden syrup
  • 2½ cups (375g) plain (all-purpose) flour, sifted
  • 1 teaspoon bicarbonate of (baking) soda, sifted
  • 2 teaspoons ground ginger
  1. Preheat oven to 160°C (325°F).
  2. Place the butter and sugar in the bowl of an electric mixer and beat for 10−12 minutes or until pale and creamy. Scrape down the sides of the bowl, add the syrup, flour, bicarbonate of soda and ginger and beat until a smooth dough forms. 
  3. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes. 
  4. Roll dough into tablespoon-sized balls. Place on 2 large lightly greased baking trays lined with non-stick baking paper. Use your thumb to press a deep indent in the centre of each cookie and bake for 10–12 minutes or until golden. Allow to cool slightly before transferring to wire racks to cool completely. 
  5. To gift, place biscuits in boxes lined with non-stick baking paper with a jar of store-bought salted caramel. Makes 30.
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