Recipes
Ginger & buttercream biscuits
Instead of the buttercream flling, you could dip half of the biscuits in melted dark chocolate – leave to set.
Instead of the buttercream flling, you could dip half of the biscuits in melted dark chocolate – leave to set.
(40 votes)
Cook: 30 Mins
Serves: 20
Price: 6p per serving
Nutritional Information
Each 38g serving contains
Energy
699kj
167kcal
699kj
167kcal
8%
Fat
6.8g
6.8g
High
10%
10%
Saturates
4.6g
4.6g
High
23%
23%
Sugars
15.6g
15.6g
High
17%
17%
Salt
0.42g
0.42g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1839kj/440kcal
Typical energy values per 100g:
1839kj/440kcal
Ingredients
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
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
Method
1
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.
2
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.
3
Put heaped teaspoons of the mixture on the baking trays, leaving plenty of space for them to spread out. Bake for 10-12 minutes.
4
Leave the biscuits to cool on the tray for 10 minutes, then transfer to a wire rack to finish cooling.
5
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.