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Ginger Biscuits with Chocolate Cream Filling

Sandwiched with chocolate buttercream, these are more than your average gingernuts.

Serves 10  Takes 32 mins 


  • 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


  1. Preheat oven to 180°C/160°C fan/gas 4 and line two baking trays with greaseproof paper.
  2. Cream the butter and sugar together until pale and fluffy. Then add the syrup, treacle, egg yolk, spices, baking soda and stem ginger.
  3. Sift in the flour and baking soda and stir. Using two teaspoons, drop neat balls onto the trays, allowing space to spread.
  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.
  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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