Ginger cream biscuits
Waitrose and Partners

Ginger cream biscuits

    Vegetarian
  • Makes18
  • CourseSnack
  • Prepare30 mins
  • Cook25 mins
  • Total time55 mins
  • Pluschilling and cooling

Ingredients

  • 225g plain flour
  • 175g demerara sugar
  • 2 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 100g unsalted butter, diced and chilled
  • 1 egg
  • 1 tbsp milk

Filling

  • 75g unsalted butter, softened
  • 75g soft cheese
  • 140g icing sugar

Method

  1. In a medium bowl, combine the flour, sugar, ginger, bicarbonate and a pinch of salt. Add the cold diced butter; use your fingertips to rub it in until the mixture resembles breadcrumbs. In a small bowl, lightly beat the egg and milk. Stir into the dry mixture and bring together into a dough. Cover and chill for 15 minutes.

  2. Preheat the oven to 180˚C, gas mark 4, and line 2 large baking trays with baking parchment. Take heaped-teaspoon-sized scoops of the dough and roll into balls, then place, evenly spaced, on the baking trays. Bake one tray at a time for 12 minutes, until golden. Leave to cool on the tray for 1 minute, then carefully transfer to a wire rack to cool completely.

  3. Meanwhile, for the filling, use electric beaters to beat the butter until light and fluffy, then quickly mix in the soft cheese. Sift over the icing sugar, then mix until just combined; be careful not to overwhip or the mixture will become runny. Chill the filling until the biscuits are cool, then use a palette knife or the back of a spoon to coat the underside of one biscuit with filling before sandwiching it with another. Repeat with the remaining biscuits. Keep in an airtight container for up to 3 days and enjoy with a cup of tea.

Nutritional

Typical values per item when made using specific products in recipe

Energy

845kJ/ 845kcals

Fat

9.4g

Saturated Fat

5.8g

Carbohydrates

27g

Sugars

18g

Fibre

0.5g

Protein

2g

Salt

0.2g