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- Ginger Biscuits with Chocolate Cream…
Ginger Biscuits with Chocolate Cream Filling
-
10 serving
Prep time:
Cook time:
Serves: 10
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Ingredients
- 275g butter, 100g softened for the biscuits; 175g for the filling
- 65g caster sugar
- 90g golden syrup
- 25g treacle
- 1 egg, yolk, lightly whisked
- 2 tsp ground ginger
- ½ tsp mixed spice
- 20g stem ginger in syrup
- 220g plain flour
- 1 tsp baking soda
- 120g icing sugar, for the filling
- 25g cocoa powder, for the filling
- 1 tbsp 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.
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