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Ginger snap biscuits recipe

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With a luscious layer of cream cheese filling, these lightly spiced ginger snap biscuits have an irresistible crunch and soft, warming flavour. They are perfect for an afternoon snack with a cuppa. See method

Serves 6
Takes 25 mins plus cooling
445 calories / serving
Vegetarian

Ingredients

120g self-raising flour
1½ tsp ground ginger
1 tsp bicarbonate of soda
40g light brown muscovado sugar
50g cold butter, cut into small cubes
small pinch salt
40g golden syrup

For the cream cheese filling

100g (3 1/2oz) cream cheese
100g butter, softened
200g icing sugar, sieved

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1855kj
445kcal 22%
Fat
29g 41%
Saturates
17g 87%
Sugars
30g 33%
Salt
0.9g 15%

of the reference intake
Carbohydrate 46.4g Protein 2.5g Fibre 0.9g

Method

Preheat the oven to gas 4, 180°C, 160°C. In a large bowl, combine all the biscuit ingredients, except the golden syrup. Rub the mixture together in between your fingers until it resembles breadcrumbs. Add in the golden syrup and 1 tsp cold water. Mix this together with a spoon until combined.

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Line two baking trays with nonstick baking paper and roll the mixture into 12 even balls. Put six on each tray, allowing space for them to spread, and squash them down slightly.
Bake in the oven for 10 mins or until golden and crackled. Remove then allow to cool for at least 30 mins.
Meanwhile, make the filling. Combine the cream cheese and butter in a large bowl and beat to combine. Gradually add in the icing sugar until it’s all combined and beat for a further minute to aerate the mixture.
Once the biscuits have cooled, assemble the sandwiches. Spoon 2 tbsp of the cream cheese filling into the centre of one biscuit and place another biscuit on top, then push the two together until the filling reaches the edges. Repeat until you have 6 sandwiches. Store in the fridge until needed.