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