Caramel Ginger Crunchies

Prep: 40 mins
Cook: 20 mins
Servings: 45
Caramel Ginger Crunchies

Create deliciously gooey biscuits with this Caramel Ginger Crunchies recipe. The melted caramel adds a rich flavour to these biscuits and the ginger creates the most wonderful aroma in your kitchen.


  • 2 cups (300g) White Wings Plain Flour
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 cup (220g) CSR Caster Sugar
  • 125g cold butter, chopped
  • 1 egg
  • 1 tsp CSR Golden Syrup or CSR Treacle
  • 2 tbsp finely chopped glacé ginger
  • 45 wrapped hard caramels


  1. Preheat oven to 180°C. Grease oven trays; line with baking paper.
  2. Process sifted dry ingredients with butter until mixture is crumbly. Add egg, syrup and ginger; process until ingredients come together. Knead dough on a floured surface until smooth.
  3. Roll rounded teaspoons of mixture into balls; place 3cm apart on trays.
  4. Bake biscuits for 13 minutes; place a caramel on top of each hot biscuit. Bake for a further 6 minutes or until caramel begins to melt. Cool biscuits on trays.