Spiced Ginger & Caramel Bites - butter

Method

• Preheat oven to 180C (350F).
• Lightly grease and line two baking trays with silicone paper.
• In a medium bowl, using an electric mixer, beat butter and sugar together until creamy.
• Beat in egg and honey.
• In a separate bowl, sift flours, ginger, spices and bicarb soda together.
• Now, tip the dry ingredients into the creamed mixture and using a flat wooden spoon or long spatula or similar, lightly fold together until the mixture changes from a breadcrumb consistency and forms doughy clumps.
• Roll tablespoons or heaped teaspoons of the mixture into balls.
• Arrange on prepared trays 3cm (about 1") apart.
• Use two fingers to flatten biscuits slightly.
• Bake for 12-15 mnutes until lightly golden brown.
• Allow biscuits to sit on trays for a few minutes to firm, before transferring to cooling racks.
• Caramel Icing:.
• While the biscuits are cooking, sift icing sugar into a small bowl and set aside.
• Now, combine brown sugar and butter in a small saucepan.
• Stir over a medium-low heat until sugar dissolves.
• Add milk and bring to a boil.
• Pour caramel mixture into the icing sugar and whisk until smooth.
• Allow to cool until icing is of spreadable consistency.
• Using a knife, spread icing over the tops of cold biscuits and set biscuits aside until the icing sets.
• (It may look like there's not a lot of icing for so many biscuits, but it is sufficient as long as you don't slather it on really thickly).
• Store in an airtight container.