Waitrose and Partners
Ginger crunch cream biscuits

Ginger crunch creams

A beautiful biscuit to savour with a cup of coffee. The creamy filling makes these extra special, but they’re just as delicious without.

5 out of 5 stars(1) Rate this recipe
  • Makes12
  • CourseSnack
  • Prepare25 mins
  • Cook40 mins
  • Total time1 hr 5 mins
  • Pluschilling & cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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
  • 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


  1. 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.

  2. 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).

  3. 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.

  4. 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.


Typical values per item when made using specific products in recipe


1,134kJ/ 274kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating