Spiced Ginger & Caramel Bites |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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These little heaps of spicy ginger biscuit (cookie) topped with caramel icing (frosting) are easy to make and look so professional. The recipe is from the Australian magazine Woman's Day . Ingredients:
125 g butter, chopped and slightly softened |
3/4 cup brown sugar |
1 egg |
1/4 cup honey |
1 1/4 cups self-raising flour |
1 cup plain flour |
3 teaspoons ground ginger |
2 teaspoons mixed spice |
1/4 teaspoon bicarbonate of soda |
1/3 cup brown sugar |
40 g butter |
1 1/2 tablespoons milk |
1/2 cup icing sugar |
Directions:
1. Preheat oven to 180C (350F).
2. Lightly grease and line two baking trays with silicone paper.
3. In a medium bowl, using an electric mixer, beat butter and sugar together until creamy.
4. Beat in egg and honey.
5. In a separate bowl, sift flours, ginger, spices and bicarb soda together.
6. Now, tip the dry ingredients into the creamed mixture and using a flat wooden spoon or long spatula or similar, lightly fold together until the mixture changes from a breadcrumb consistency and forms doughy clumps.
7. Roll tablespoons or heaped teaspoons of the mixture into balls.
8. Arrange on prepared trays 3cm (about 1 ) apart.
9. Use two fingers to flatten biscuits slightly.
10. Bake for 12-15 mnutes until lightly golden brown.
11. Allow biscuits to sit on trays for a few minutes to firm, before transferring to cooling racks.
12. Caramel Icing:.
13. While the biscuits are cooking, sift icing sugar into a small bowl and set aside.
14. Now, combine brown sugar and butter in a small saucepan.
15. Stir over a medium-low heat until sugar dissolves.
16. Add milk and bring to a boil.
17. Pour caramel mixture into the icing sugar and whisk until smooth.
18. Allow to cool until icing is of spreadable consistency.
19. Using a knife, spread icing over the tops of cold biscuits and set biscuits aside until the icing sets.
20. (It may look like there's not a lot of icing for so many biscuits, but it is sufficient as long as you don't slather it on really thickly).
21. Store in an airtight container.
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