Gingerbread caramel dodgers recipe

2 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


  • 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

  • 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


  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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