Ginger crunch creams

For the biscuits, use electric beaters or a freestanding mixer to beat together the butter and sugar for 2 minutes until pale and light. Beat in the egg until combined, then beat in the treacle until you have a smooth mixture.

Add the flour, bicarbonate of soda and spices; beat together until combined into a smooth, sticky dough. Cover the bowl tightly and chill for at least 1 hour (up to 24 hours).

Preheat the oven to 180oC, gas mark 4. Take tablespoonfuls of the mixture (about 20g each; you want to make 24 biscuits in total) and roll into balls. Working in batches, put the balls on parchment-lined baking sheets, spaced well apart, and bake for about 18 minutes until dark golden and set. Cool for 5 minutes on the tray before transferring to a wire rack to cool completely.

As the biscuits are cooling, make the filling. Use electric beaters and a large mixing bowl, or a freestanding mixer, to beat the butter for 30 seconds, until pale. Beat in the soft cheese until just combined, then beat in the icing sugar and vanilla. Chill for 30 minutes. Either pipe or use a teaspoon to spread the chilled filling between the cooled biscuits.