Triple Ginger Caramel Cookies

I know………….. for weeks I post very sporadically with the stress of work and a busy life, then……………… I post 3 posts in one evening!

To be fair, the post on Lemon Squares should have been posted a couple of weeks ago, sorry about that, I teased you with a picture of the little lovelies and then didn’t follow through.

I am a cake tease.

Nevermind, tonight’s episode of the Great British Bake Off is all about biscuits. My signature bake where biscuits are concenred, as anyone knows, would have to be hobnobs. I make them for all occasions, and have modified the recipe to include spices, fruit, seeds…. It’s a versatile little recipe, and super easy. I suspect I could make them in my sleep.

The technical challenge tonight was Mary’s Marshmallow Teacakes. I have made the Peyton and Byrne recipe for Marshmallow Teacakes before, I suspect they are pretty similar, but instead of making them in a mould, you pipe the marshmallow on top of the biscuits, and then dip/drizzle them in chocolate.

So I thought I would make something different, not exactly a showstopper, but a flavourful cookie topped off with drizzles of gingery caramel.

Also I used my freebie sugar from the Cake and Bake show!

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Triple Ginger Caramel Cookies Recipe – adapted from Easy Cakes and Cookies (the original recipe featured a chilli caramel)

Ingredients

Cookies

50g unsalted butter

100g golden caster sugar

1 egg

50g finely chopped crystallised ginger (I didn’t have any, so I used stem ginger in syrup)

130g plain flour

1 1/2 tsp baking powder

2 tsp ground ginger

Ginger Caramel
100g golden caster sugar

a pinch of ground ginger

Method

Preheat the oven to 160C/325F. Line a baking sheet with paper.

Cream together the butter and sugar until light anf fluffy. Add the egg and mix well, then stir in the crystallised ginger.

Mix the flour, baking powder, and ginger in a separate bowl, then  gently fold into the wet ingredients.

Take a generous spoonful of the dough and place a a prepared baking sheet. Flatten slightly, then repeat with the rest of the dough.

Bake for 25 minutes, or until the cookies are golden, then remove and leave to cool.

Next, make the ginger caramel, by heating the sugar in a heavy-bottomed pan over medium heat until the sugar has all dissolved. Remove from the heat and stir in the ginger, then drizzle over the cookies quickly before it starts to harden.

Once the caramel has set, remove the biscuits from the baking sheet.

Done!

I had my doubts about them to begin with, I tried a bit of the caramel and thought I might have taken it over and burnt it a bit, but then I tried it with the biscuit…… Oh my word.

Yum.

The crispy caramel with the soft cookie?… A whole world of pleasure. And the triple dose of ginger?….. Spicy and lingering. Lush. I took some into work with me, and everyone else agreed. The contrast in texture between crsipy caramel and soft cookie make them something special.

Not strictly an item baked in the Bake Off, but inspired by the theme, this is part of Lotties World of Cakes and Bakes Blog Challenge!

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2 comments

  1. They look very yummy! Thank you for the entry! The deadline has been extended to this Wednesday so they will be part of the round up at the end of this week!

    1. Thanks! Fab!

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