Try our gingerbread whoopie pies, a cream cheese-filled alternative to festive biscuits. Has the gingerbread man has met his match? Bake them and see…
For the gingerbread biscuits
• 3¾ cups plain flour
• 1 tsp salt
• 1 tsp bicarbonate of soda
• 1½ tsp ground ginger
• 1½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ¾ cup unsalted butter
• ¾ cup lightly packed brown sugar
• 1 egg
• ¾ cup golden syrup
• ¾ cup buttermilk
For the cream cheese filling
• 250g cream cheese, softened 8 tbsp butter, softened
• 1 tsp lemon juice
• Zest of 1 lemon
• 4 cups of icing sugar
Baking time: 15 minutes
Yield: 25 whoopie pies
Preheat oven to 180C/350F/gas mark 4. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, salt, baking soda and spices.
In a separate bowl, cream the butter and sugar at medium speed with a hand or stand mixer until creamy. Mix in the egg, beating until incorporated, scraping down the sides of the bowl if needed.
With the mixer on low speed, mix in half of the dry ingredients. Add the golden syrup and then the remaining dry ingredients. Finally, add the buttermilk and mix until combined.
Use a pastry bag fitted with a large round tip to form 25 cookie shapes on each prepared baking sheet. Space the cookies a few inches apart and bake for 15 minutes until golden and springy.
Cool for 5 minutes then transfer to a rack to cool further. Repeat with remaining dough. For the filling, cream the cream cheese with a mixer, adding the lemon juice and zest. Slowly add icing sugar and beat on low until light and fluffy.
Match the cookies together by size and pipe or spread the filling over half of the cookies. Form sandwiches with the remaining halves. Store in an airtight container.
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About Laura Mitchell
Screen-printer, cake baker and vintage collector, Laura followed her heart from Brisbane to Rotterdam. www.kitandnancy.blogspot.com
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