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Ginger cream biscuits
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The demerara sugar in these spiced sandwich biscuits gives them a crunchy yet crumbly texture that contrasts beautifully with the smooth filling.
225g plain flour
175g demerara sugar
2 tsp ground ginger
1 tsp bicarbonate of soda
100g unsalted butter, diced and chilled
1 tbsp milk
75g unsalted butter, softened
75g soft cheese
140g icing sugar
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.
Typical values per serving:
Per biscuit. Vegetarian.
This recipe was first published in October 2020.