These Ginger Creams are a very simple recipe and they don’t take very long to make. They are just biscuits, sandwiched together in pairs with some creamy filling.
The biscuits are flavoured with ground ginger and the amount can be varied depending on personal preference. For mine I used 2 tsps of the spice to give a subtle but definite taste on ginger in the crisp and crunchy biscuit.
The filling uses just some butter, soft cheese and icing sugar. It works very well indeed with the biscuits to create a crunchy treat with the sweet and smooth filling.
In addition the use of demerara sugar also gives an additional slight caramel flavour.
Mine turned out very well indeed and tasted so good. I did bake the biscuits for 14 minutes, having expected 12 minutes to be enough, since I thought they wouldn’t be crisp enough in the centre when I checked them at 12. So I have adjusted the timings in the recipe below. Ovens can vary in temperature and heat distribution so the baking time can be impacted by that.
If you enjoy a nice crunchy biscuit you will certainly love Abbey Crunch.
Ginger Creams – Sandwich Biscuits
Ingredients
- For the biscuits
225g(1 1/2 cups) plain flour
175g(3/43+2 tbsp) demerara sugar
4g(2 tsp) ground ginger
5g(1 tsp) baking soda
100g(7 tbsp) cold unsalted butter, cubed
1 medium egg(large in USA)
15ml(1 tbsp) milk
- For the filling
75g(5 1/2 tbsp) softened unsalted butter
75h(5 1/2 tbsp) soft cheese
140g(1 1/4 cups) icing sugar
Directions
- In a medium bowl( I used my immersion blender processor bowl) combine the flour, sugar, ginger, bicarbonate and a pinch of salt.
- Add the cold diced butter and process (or use your fingertips to rub it in) until the mixture resembles fine breadcrumbs.
- In a small bowl, lightly beat the egg and milk and add into the dry mixture and process until everything comes together into a dough.
- Form the dough into a disc and wrap in plastic and chill for 15 minutes.
- Preheat the oven to 180˚C/160C Fan/350 F, and line 2 baking trays with baking parchment.
- Take heaped-teaspoon-sized scoops of the dough, about 16g in weight, and roll into balls, then place, evenly spaced, on the baking trays.
- Bake in the oven for 12 – 14 minutes, until golden.
- Leave to cool on the tray for 1 minute, then carefully transfer to a wire rack to cool completely.
- Beat the butter, soft cheese and icing sugar in a bowl until light and fluffy,
- 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. They can be chilled to help set up the filling.
These look wonderful. I shall be making them today as I have all the ingredients.