Ingredients for Spiced Ginger Caramel Bites
- 50g butter
- 100g brown sugar
- 1 large egg
- 2 tablespoons honey
- Self Raising Flour
- Plain Flour
- Ground Ginger
- Mixed Spice
- Bicarbonate Of Soda
- 50ml milk
- 150g icing sugar
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How to Make Spiced Ginger Caramel Bites
- Preheat oven to 180°C (350°F).
- Lightly grease and line two baking trays with silicone baking paper.
- In a medium bowl, cream together 125g softened butter and 150g caster sugar using an electric mixer until light and fluffy.
- Beat in 1 large egg and 2 tablespoons of honey.
- In a separate bowl, sift together 200g plain flour, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon bicarbonate of soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll tablespoons (approximately 20g) of the mixture into balls.
- Arrange the balls on the prepared trays, leaving 3cm between each biscuit.
- Gently flatten each biscuit slightly using two fingers.
- Bake for 12-15 minutes, or until lightly golden brown.
- Let the biscuits cool on the trays for a few minutes before transferring them to a wire rack to cool completely.
- While the biscuits are baking, prepare the caramel icing:
- Sift 150g icing sugar into a small bowl and set aside.
- In a small saucepan, combine 100g brown sugar and 50g butter.
- Stir over medium-low heat until the sugar dissolves completely.
- Add 50ml milk and bring to a simmer, stirring constantly.
- Remove from heat and pour the caramel mixture into the sifted icing sugar.
- Whisk vigorously until smooth and glossy.
- Allow the icing to cool slightly until it reaches a spreadable consistency.
- Once the biscuits are completely cool, spread the caramel icing evenly over the tops of each biscuit using a knife.
- Allow the icing to set completely before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
44g
Fat
13g
Carbs
6g
