makes
15
prep
35 minutes
cook
10 minutes
difficulty
Easy
makes
15
serves
preparation
35
minutes
cooking
10
minutes
difficulty
Easy
level
A while back, Nikki made these ginger creams and brought them in for everyone as a treat, resulting in days of ‘are there any more of those cookies?’ and weeks of ‘when are you making those cookies again?’
Ingredients
- 140 g unsalted butter, softened
- 150 g soft light brown sugar
- 70 g golden syrup
- 1 egg
- 225 g plain flour
- 1½ tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ¼ tsp ground cloves
- 150 g demerara sugar
Cream cheese icing
- 70 g unsalted butter, softened
- a pinch of sea salt
- 115 g cream cheese, at room temperature
- 395 g icing sugar, sifted
Makes 15-18 filled ginger creams.
Dough chilling time: 1 hour.
Instructions
- For the ginger cookies: In a large bowl, bring together the butter, light brown sugar and golden syrup with a spatula or an electric hand mixer until well combined. Add the egg and mix through until smooth, then add all of the dry ingredients, except for the demerara sugar, and fold through until you have a soft, squishy dough. Cover and place in the fridge for around 1 hour to firm up.
- Preheat your oven to 190°C (170°C fan-forced) and line a baking sheet with greaseproof paper.
- Weigh out 20 g nuggets of the dough and roll between your hands to make neat balls. Roll each one in the demerara sugar to completely coat them. Pop them onto the baking sheet 10 cm (4 inches) apart, to allow for spreading.
- Bake for 10 minutes, then leave to cool down completely.
- For the cream cheese icing: In a stand mixer fitted with the paddle attachment, or in a medium mixing bowl, beat together the butter and salt until pale and whippy. Add the cream cheese and beat together on a high speed for1-2 minutes. Add the icing sugar in two stages, beating for a couple of minutes after each addition until you have a light, smooth, luxurious icing. Pop this into a piping bag fitted with a large round nozzle.
- To finish, pair up the cookies and turn half of them over, ready to fill.
- Pipe 5–6 small blobs of icing (each about 2.5cm across) around the middle of the cookies, 1 cm (½ an inch) from the edge. Place the other cookies on top and gently press down to allow the icing blobs to spread a bit and reach the edges of the sandwich. Place in the fridge until you’re ready to eat.
Team Tip
• Putting them in the fridge for a while will help the icing firm up. Actually, we all prefer them the day after they’ve been in the fridge overnight!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
A while back, Nikki made these ginger creams and brought them in for everyone as a treat, resulting in days of ‘are there any more of those cookies?’ and weeks of ‘when are you making those cookies again?’
