Spiced Cookies with Filling
ready in 12 h. 30 min.
- For the biscuits
- 2.333 cups plain flour
- 1 cup butter (softened)
- 1 ½ cups soft brown sugar
- 1 tsp Baking powder
- 1 tsp ground mixed spice
- 1 tsp ground ginger
- 1 egg
Pre-heat the oven to 180°C (160° fan) | 350F | gas 4 and grease and line two baking sheets.
Cream the butter, sugar and spices together until they form a thick mixture. Add the egg and beat again until combined. Then sift in the flour and baking powder a little at a time and mix until you have a soft dough.
Split the mixture in half, wrap each ball of dough in cling film and put into the fridge for at least 12 hours if possible.
When ready to bake the biscuits, roll the dough out onto a lightly floured surface until it is about 3mm-4mm thick.
Cut into rectangles with a scalloped cutter if possible, and bake for approximately 10 minutes. Remove from the oven and cool on a wire rack.
To make the chocolate filling, cream the butter until smooth and then add the icing sugar and beat together well. Add the melted chocolate and beat again until smooth and fluffy and gently fold in the toasted almonds.
Use this filling to sandwich the biscuits together. Serve immediately for best results.