If you are a routine visitor to my blog, then you will more than likely have figured out that I love ginger in any way shape or form. Caramel is next on the list of yummy flavors I love. These caramel ginger crunchies have both! Ground ginger and crystallized ginger pervade these sandy, but somewhat chewy cookies topped with a caramel candies which melt into a chewy delight. Eaten plain or crumbled over creamy vanilla, caramel or cinnamon ice cream. For the caramel, I used a wrapped hard caramel, but next time will try a wrapped creamy caramel.
Caramel Ginger Crunchies
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 cup sugar
8 ounces cold, unsalted butter, chopped
2 teaspoons honey
3 tablespoon chopped crystallized ginger
45 wrapped hard caramels or if you prefer, 45 wrapped soft caramels
- Preheat oven to 325°. Grease cookie sheets; line with parchment paper. Combine dry ingredients in a food processor; pulse to mix. Add cold butter, pulse until mixture is crumbly. Add egg, honey and crystallized ginger. Pulse until mixture comes together.
- Turn out onto lightly floured surface. Knead until smooth. Roll rounded teaspoons of dough into balls; flatten slightly. Place about 1-1/2 inches apart on the cookie sheets. Mixture will spread while cooking.
- Bake 13 minutes. Place one hard caramel on top of each cookie. Bake an additional 7 minutes or until caramel begins to melt. If using soft caramels, bake 17 minutes, reduce second baking time to 3-4 minutes or until caramels begin to melt. Makes 45 cookies.
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