Ginger & buttercream biscuits
- 225g self-raising flour
- 1 level tsp bicarbonate of soda
- 2 level tsp ground ginger
- 1 level tsp cinnamon
- 100g soft brown sugar
- 125g butter
- 100g golden syrup
- For the filling
- 125g icing sugar
- 50g unsalted butter, softened but not melted
- 1 ball stem ginger, drained and finely chopped
- 1 tsp stem ginger syrup from the jar
Pre-heat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with baking paper. Sift together the flour, bicarbonate of soda, ground ginger and cinnamon. Stir in the sugar.
Heat the 125g butter and golden syrup in a pan until melted and just warm, but not hot. Add to the flour. Stir to make a stiff dough.
Put heaped teaspoons of the mixture on the baking trays, leaving plenty of space for them to spread out. Bake for 10-12 minutes.
Leave the biscuits to cool on the tray for 10 minutes, then transfer to a wire rack to finish cooling.
Just before serving, mix the icing sugar with the unsalted butter and the stem ginger and syrup. Use to sandwich the biscuits together. Leave to set.