Ginger & buttercream biscuits

Ginger & buttercream biscuits

Instead of the buttercream flling, you could dip half of the biscuits in melted dark chocolate – leave to set.

By , 21 September 2015
Ginger & buttercream biscuits
  • Ready in: 30 mins
  • Serves: 20
  • Price: 6p per serving
Nutritional Info
Each 38g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 699KJ 167KCAL
of your reference intake.
Typical energy values per 100g: 1839kJ/439kcal.
  • 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.