Gingernut Cream Biscuits

This is a variation using my Easy Gingernut Biscuit recipe
It is sandwiched together with a orange and stem ginger buttercream.


Ingredients
http://12557keepcalmandbakeon.blogspot.co.uk/2012/05/easy-gingernut-biscuits.html
80g butter
170g icing sugar
30g stem ginger, finely chopped
1/8 tsp orange essence
1 tbsp milk
Method
1) Prepare the dough as in the Easy Gingernut biscuit recipe.
2) Make the balls using a teaspoon. It should be flat when filled with the dough. Then roll it into a ball.
3) Space them well apart, then bake in the over for 10-12 minutes until golden.
4) Allow to cool completely.
5) Prepare the buttercream; beat all the buttercream ingredients together until smooth and creamy.
6) Pipe the desired amount onto the bottom of one of the biscuits and sandwich together with another. Repeat with each biscuit.
7) Finally ... ENJOY

Easy Gingernut Biscuits

This is a wonderfully simple recipe and is very easy to make. It is a particular favourite of my Dad's, although his excuse for asking me to make them is that he feels sick (he's such a fibber). 


Makes 24 
Ingredients
350g self-raising flour
1 tbsp ground ginger
1 tsp bicarbonate soda
200g caster sugar
115g unsalted butter
85g golden syrup
1 medium egg
35g finely chopped and drained stem ginger
Method
1) Preheat the oven to 170 degrees C.
2) Sift the flour, bicarbonate of soda, ground ginger and sugar into a bowl.
3) Melt the butter and golden syrup in a saucepan, set aside until just warm.
4) Mix the butter mixture, egg and the stem ginger into the dry ingredients.
5) Roll the dough into wallnut sized balls and arrange them, well spaced, on a baking tray.
6) Bake for 15-20 minutes, until a dark golden brown.
7) Leave to cool on the baking trays for a few minutes and then transfer to a wire rack to cool completely.
8) Finally... ENJOY