Spiced Cookies with Filling
ready in 2 h.
- For the dough
- 2 ½ cups all-purpose flour
- ½ cup light brown sugar
- 1 tsp ground ginger
- 1 pinch salt
- ¾ cup butter
- For the cream
- ⅔ cup unsalted butter
- 2 Tbsps powdered sugar
- 3 Tbsps Custard powder
- 2 ½ ozs stem ginger (finely chopped)
Mix the flour with the sugar, ginger and salt in a mixing bowl.
Rub in the butter and mix to a dough. Wrap in cling film and chill for 1 hour.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.
Take teaspoonfuls of the dough and roll into balls, flatten slightly and place on the baking trays. Press with a fork to make a checkerboard pattern on the surface of the dough.
Bake for about 20 minutes until golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
Beat the butter until soft then gradually sift in the icing sugar and custard powder and beat well. Stir in the ginger.
Spread the cream on half the cookies and place the remaining cookies on top.