Ginger crunch creams

Name: Ginger crunch creams
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 110 g Président Butter Slightly Salted, at room temperature; 110 g caster sugar; 1 Essential White Egg; 75 g black treacle; 200 g Essential Plain Flour; ½ tsp bicarbonate of soda; 2½ tsp ground ginger; ½ tsp ground cinnamon

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

4.5 out of 5 stars(3) Rate this recipe

Vegetarian

Makes12
CourseSnack
Prepare25 mins
Cook40 mins
Total time1 hr 5 mins
Pluschilling & cooling

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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

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.