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.
- In a small bowl, combine the golden syrup, treacle and egg yolk. Set aside.
- 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 hour.
- 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.
- 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 minutes, or until golden. Remove and leave to cool on the trays for 5 minutes, before transferring to a wire rack to cool completely.
- 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 four 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