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Ingredients
110g Président Butter Slightly Salted, at room temperature
110g caster sugar
1 Essential White Egg
75g black treacle
200g Essential Plain Flour
½ tsp bicarbonate of soda
2½ tsp ground ginger
½ tsp ground cinnamon
For the vanilla cream filling
50g Président Butter Slightly Salted, at room temperature
50g Essential Soft Cheese
125g icing sugar, sifted
¼ tsp vanilla bean paste
Method
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.
Cook’s tip
The biscuits are just as delicious without a filling. You can store them in an airtight container for up to 2 days.
And to drink...
Pick up a pack of Fairtrade Waitrose Rooibos Tea Bags for a sweet and refreshing caffeine-free cuppa that pairs nicely with these creams.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,134kJ/ 274kcals
Fat
12g
Saturated Fat
8.4g
Carbohydrates
37g
Sugars
24g
Fibre
0.7g
Protein
2.6g
Salt
0.39g
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