Ginger Creams

You all know those recipes that surprise you; that feeling of satisfaction when taste surpasses expectations and you think “Hmm, yes. Yes, I’ve done well.” This was one of those recipes. Please excuse the awful pictures!
If you have never had one of these “yes” recipes of your own, then I sincerely wish that one is waiting for you sometime in the near future.

CIMG8017

The cookies were crunchy but not too crunchy, so as they squeeze out all the filling when you bite them, and the cream was soft but still strong enough to hold the cookies together. If you love ginger then please give these a go! The candied ginger really made them- the texture was great, but if you don’t have it in your pantry, then I’m sure it will be fine without it 🙂

Ginger Creams

Cookies:
125g butter

1/3 cup sugar

2 tbsp golden syrup

1 cup self raising flour

2/3 cup normal flour

1 tbsp ground ginger

2 heaped tablespoons chopped ginger

Filling:

50g butter

2/3 cup icing sugar

2 tsp ground ginger

Maybe a dash of (any) milk

Instructions:

Cream the butter and sugar until light and fluffy. Mix in the golden syrup. Sift the dry ingredients together. Mix the dry ingredients and the chopped ginger into the butter (chances are you will not need t use your hands or remove the dough from electric beaters if you are using them). Chill for at least 30 minutes, until the dough is no longer sticky and is strong enough to roll out. Preheat the oven to 180 degrees Celsius. Roll until about 3mm think and cut into your desired shapes (I used 5cmD fluted circle). Place on a greased tray and bake 10 minutes until golden, or the cookie moves when you nudge it gently. Cool.
To make the filling, soften the butter and beat until light and fluffy (I used electric beaters but I imagine you could do it by hand if that’s your style!). Add the ground ginger and then icing sugar bit by bit until combined. The filling should be smooth and spreadable, a bit like a firm butter cream. You may have to add more or less icing sugar, or perhaps a dash of milk. Dollop just over a teaspoon amount onto the underside of one cookie and sandwich another on top. Repeat until you have run out of cookies (I’m sure you can add more frosting into the middle of some cookies later on, if you have filling leftover). Leave until the filling firms up and store in an airtight container.
Makes about 26.

Enjoy! Have a good day 🙂

 

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