Ginger biscuits with chocolate cream filling
By OcadoLife
Published on 07 December 2021
Sandwiched with chocolate buttercream, these are more than your average gingernuts. Best eaten on the day, but will keep for two days if stored in an airtight container.Time and servings
32 minsTotal time
10Servings
20 minsPrep time
12 minsCooking time
Ingredients
- 275 g of butter, 100g softened for the biscuits; 175g for the filling
- 65 g of caster sugar
- 90 g of golden syrup
- 25 g of treacle
- 1 egg, yolk, lightly whisked
- 2 tsp of ground ginger
- 0.5 tsp of mixed spice
- 220 g of plain flour
- 120 g of icing sugar, for the filling
- 25 g of cocoa powder, for the filling
- 20 g of stem ginger in syrup
- 1 tsp of baking soda
- 1 tbsp of milk, for the filling
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4 and line two baking trays with greaseproof paper.Step 2
Cream the butter and sugar together until pale and fluffy, then add the syrup, treacle, egg yolk, spices, baking soda and stem ginger.Step 3
Sift in the flour and baking soda and stir. Using two teaspoons, drop neat balls on to the trays, allowing space to spread.Step 4
Bake for 10-12 mins, until golden and crisp around the edges. Note: they will crisp up on cooling, but still be chewy in the middle.Step 5
Place on a rack. Make the filling: cream the butter, icing sugar, cocoa and milk. Spread a dollop on to the underside of half the biscuits, sandwich together and dust with icing sugar.