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Ginger biscuits with chocolate cream filling

Ginger Biscuits with Chocolate Cream Filling

Brought to you by: OcadoLife
    10 serving

Prep time:

Cook time:

Serves: 10

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.
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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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