Ginger toffee dodgers

Method

1. In a medium saucepan over a medium heat, melt the butter, sugar and treacle, stirring occasionally until smooth. Allow to cool a little. Combine the
   flour, ginger, bicarbonate of soda and a pinch of salt in a large bowl, then pour in the melted mixture. Stir to bring the dough together. Press into a thick disc and chill for 1 hour.
2. Heat the oven to 180°C fan/ gas 6. Roll out the dough between 2 sheets of baking paper until 3mm thick. Peel away the top sheet of baking paper and use a 7cm round cutter to cut out about 24 biscuits. Use a small heart cutter (or smaller round cutter) to cut out a hole from 12 of the biscuits. You’ll need to re-roll the scraps to make as many biscuits as possible but try to only re-roll once. Put the biscuits on 2 baking trays lined with baking paper and bake, one tray at a time, in the centre of the oven for 8-10 minutes until the biscuits are golden at the edges. Transfer to a wire rack to cool.
3. Meanwhile, for the filling, use an electric whisk to beat together the butter, icing sugar and ginger until light and fluffy. Transfer to a piping bag (with a 1.5cm round or star nozzle) and set aside. Once the biscuits are cool, pipe a ring of filling onto the biscuits without a hole cut in them. Use 2 teaspoons to add a blob of caramel to the centre of each piped ring. Sit the biscuits with a cut-out on top and press gently. Chill for 20 minutes to firm up before transporting, then enjoy at room temperature.
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