Ingredients
Makes: 16 cookies/8 sandwiches
Prep: 10 mins
Bake: 12-15 mins
Gingernut Cookies
- 220g self-raising flour
- 1 tablespoon ground ginger
- 2 level teaspoons bread soda
- 80g light soft brown sugar
- 100g soft butter
- 100g golden syrup
- 8 pieces of crystalised ginger
Cream Cheese Cinnamon Buttercream
- 200g butter, soft
- 200g icing sugar
- Dash vanilla
- Dash milk
- ½ tsp ground cinnamon
- 80g full fat cream cheese
Method
- Preheat your oven to 180C/160C fan and line two trays with parchment paper.
- For the cookies, into a bowl add the flour, ginger, spices and brown sugar. Mix to combine and add the butter.
- With your fingertips, mix these together until a sandy texture is reached.
- Finally, add the warmed golden syrup and mix to form a soft biscuit dough.
- Divide into 16 balls and place on the tray allowing some space for them to spread.
- Flatten with your hand and add a small piece of crystalised ginger on top.
- Bale in the preheated oven for 12-15 minutes, or until golden brown.
- Remove and allow to cool before decorating.
- For the buttercream filling, into a bowl add the butter, vanilla, icing sugar, cinnamon and beat for 5 minutes until soft and creamy.
- To this, add the cream cheese and combine.
