Gingerbread caramel dodgers

Gingerbread caramel dodgers recipe

10 ratings

These gorgeous Christmas cookies take no time at all and are the perfect edible gift. Get your kids involved with the Christmas baking – they can sandwich together the dodgers with the golden, salted caramel sauce. The cut-out stars make great mini cookies which can be scattered over ice cream for a delicious pudding, too. See method

  • Serves 24 (makes 24 dodgers)
  • 13 mins to prepare and 12 mins to cook, plus chilling
  • 107 calories / serving
  • Freezable

Ingredients

  • 2 tbsp golden syrup
  • 1 tbsp treacle
  • 1 large egg yolk
  • 100g unsalted butter
  • 75g (3oz) light brown soft sugar
  • 50g (2oz) stem ginger in syrup, chopped
  • 225g (8oz) plain flour, plus extra for dusting
  • 1/2 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp mixed spice
  • 6 tbsp salted caramel sauce or tinned caramel
  • icing sugar, for dusting

Each serving contains

  • Energy

    450kj
    107kcal
    5%
  • Fat

    5g 7%
  • Saturates

    3g 14%
  • Sugars

    8g 9%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 15.9g Protein 1.3g Fibre 0.6g

Method

  1. In a small bowl, combine the golden syrup, treacle and egg yolk. Set aside.
  2. In a separate bowl, whisk the butter and sugar until pale and fluffy. Add the stem ginger and treacle mixture; mix until combined. Sift in the flour, bicarbonate of soda, spices and a pinch of salt; mix again until smooth. Tip the dough onto a large piece of clingfilm, flatten into a disc shape and wrap up well. Chill for 1 hr.
  3. Preheat the oven to gas 4, 180°C, fan 160°C. Line 2 large baking trays with nonstick baking paper. On a lightly dusted surface, roll out the dough to 2-3mm (1/8in) thick. Using an 8cm (3in) cutter, stamp out about 48 rounds, re-rolling the trimmings as needed (you will need an even number of rounds). Arrange on the trays with a little gap between each.
  4. Using a 3cm (1in) star cutter, stamp out star shapes from the middle of half of the rounds; discard, or retain to make mini star cookies. Bake for 12 mins, or until golden. Remove and leave to cool on the trays for 5 mins, before transferring to a wire rack to cool completely.
  5. To assemble, spread each whole biscuit with 1 tsp caramel sauce and sandwich with a star-shaped biscuit. Dust with a little icing sugar before boxing up as gifts.

Tip: The dodgers will keep for up to 4 days stored in an airtight container between layers of nonstick baking paper.

Freezing and defrosting guidelines

Freeze unfilled biscuits only – wrap in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. Bake from frozen, adding a few minutes to the cooking time, before assembling.

See more Easy Christmas baking recipes

 

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