Gingernut Caramel Sandwiches | Donna Hay

Ingredients

• 150g unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup (175g) brown sugar
• ¼ cup (90g) golden syrup
• 1 egg
• 1½ cups (225g) plain flour, sifted
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• ¼ teaspoon bicarbonate of soda
• ¼ cup (55g) white sugar
• 1 cup (300g) store-bought thick caramel