Servings

For the Gingersnap Cookies

  • 100g unsalted butter, diced 100g unsalted butter, diced
  • 70ml Lyle’s Golden Syrup 70ml Lyle’s Golden Syrup
  • 1 tbsp milk 1 tbsp milk
  • 200g plain flour 200g plain flour
  • 125g caster sugar 125g caster sugar
  • 3/4 tsp bicarbonate of soda 3/4 tsp bicarbonate of soda
  • 1/2 tsp fine sea salt 1/2 tsp fine sea salt
  • 1 tbsp ground ginger 1 tbsp ground ginger
  • 1 tsp ground cinnamon 1 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg 1/4 tsp freshly grated nutmeg
  • 1 large egg yolk 1 large egg yolk
  • Demerara sugar, for coating Demerara sugar, for coating

For the Filling

  • 100g unsalted butter 100g unsalted butter
  • 200g icing sugar 200g icing sugar
  • 1 tsp vanilla bean paste 1 tsp vanilla bean paste
  • 2 tsp Lyle’s Golden Syrup 2 tsp Lyle’s Golden Syrup
  • Pinch of salt Pinch of salt

Instructions

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 170ºC (150ºC Fan) and line large two baking trays with parchment paper.

2. To make the biscuits place the butter and Lyle’s Golden Syrup into a small saucepan and heat gently until the butter is fully melted. Remove from the heat, add the milk, and set aside for the moment. In a medium bowl mix together the flour, sugar, bicarbonate of soda, salt and spices. Add the egg yolk the dry goods, pour in the butter mixture and use a wooden spoon to mix and form a dough. Refrigerate for a minimum of 30 minutes before using.

3. To form into cookies roll into small balls about 12-15g in size (I know this is a small size cookie and rolling into balls weighed out to such a specific amount will take a while but you’ll be left with the cutest cookies which will make fabulous gifts). Roll the cookie dough balls into demerara sugar and place onto the prepared baking trays set a couple of inches apart. Bake in the preheated oven for about 25 minutes or until the cookies have spread out and firm around the edges. Allow the cookies to cool fully on the baking trays.

4. For the filling beat the butter in a large bowl, using an electric mixer, until soft and creamy. Slowly add in the icing sugar, a little at a time, beating to form a light and fluffy buttercream. Add in the vanilla, golden syrup and salt and beat briefly to combine.

5. To assemble spread half of the cookies with a small amount of buttercream and sandwich together with a second cookie. If you want to give a little extra decoration you could drizzle with a little melted white chocolate and sprinkle with a little chopped crystallised ginger.

6. Kept in a sealed container these will keep for 3-4 days. If you prefer the biscuit crunchy they are best served on the day made as the buttercream filling will soften the cookies as they sit.