Ginger toffee dodgers

Ginger toffee dodgers

The classic biscuit we all know and love gets a welcome update with the warming flavours of ginger and caramel in this easy toffee dodgers recipe.

Ginger toffee dodgers

Browse more brilliant biscuit recipes.

 

  • Serves icon Makes 12 dodgers
  • Time icon Hands-on time 40 min, plus chilling. Oven time 20 min

The classic biscuit we all know and love gets a welcome update with the warming flavours of ginger and caramel in this easy toffee dodgers recipe.

Browse more brilliant biscuit recipes.

 

Nutrition: per serving

Calories
266kcals
Fat
13.9g (8.8g saturated)
Protein
2.1g
Carbohydrates
32.7g (18.1g sugars)
Fibre
0.9g
Salt
01.g

Ingredients

  • 110g unsalted butter, softened
  • 55g dark brown soft sugar
  • 2 tbsp black treacle
  • 220g plain flour
  • 1 tbsp ground ginger
  • ½ tsp bicarbonate of soda

For the filling

  • 120g unsalted butter, softened
  • 180g icing sugar
  • ¼ tsp ground ginger
  • 2-3 tbsp caramel (ready-made from a jar)

Specialist kit

  • 7cm round cutter
  • Small heart cutter or round cutter
  • Piping bag with 1.5cm round or star nozzle
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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.

Nutrition

Calories
266kcals
Fat
13.9g (8.8g saturated)
Protein
2.1g
Carbohydrates
32.7g (18.1g sugars)
Fibre
0.9g
Salt
01.g

delicious. tips

  1. Both the biscuits and filling can be made up to 3 days ahead. Keep them in separate airtight containers, the biscuits at room temperature and the filling in the fridge. Take the filling out of the fridge 30 minutes before piping onto the biscuits, then once filled, eat within 2 days.

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Recipe By

Emily Gussin

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