LEMON AND LIME GINGER CREAMS
September 07, 2018
Last weeks biscuit week left us dying to make delicious biscuits, so, that's exactly what we did at weekend. Ginger cream biscuits are one of our faves and seeing someone giving them a go on the signature bake last week had us craving them. We chose to fill our delicious ginger biscuits with a zesty lemon and lime buttercream. This is such a divine pairing, with the citrus going perfectly with the warming ginger flavour. The biscuits themselves are incredible with an crunchy outside and an irresistible soft and spicy centre. These biscuits are perfect with a cup of tea, and so quick and easy to make that you won't be able to stop yourself.
This recipe makes six sandwiches, so if you have little restraint when it comes to biscuits (like us), then you can multiply the below ingredients as many times as you want to make more biscuits. Just make sure you always make an even number of biscuits so everyone can have a pair and be filled with the gorgeous buttercream filling.
Ingredients:
(makes 6)
For the Biscuits...
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 Buttercream Filling...
1oz butter
2oz icing sugar
A squeeze of both lemon juice and lime juice
Preheat your oven to 180°C/160°C Fan/Gas mark 4 and line two baking trays with greaseproof paper.
Place all of your biscuit ingredients in a large bowl, except for the golden syrup. Rub the ingredients together with your fingertips until combined and the mixtures resembles breadcrumbs. Then, add in the golden syrup and 1 tsp of cold water. Mix this together using a wooden spoon until combined.
Divide your mixture into 12 even balls - you could make more, by making slightly smaller biscuits but remember to keep it even. Place the balls on the two trays giving them enough room to bake and spread, and then squash them down slightly. Bake in the oven for 10 minutes or until golden and cracked. Set the biscuits aside to cool for at least 30 minutes.
While the biscuits are cooling you can make the buttercream filling. Beat the butter in a bowl until light and fluffy, and then add in a squeeze each of lemon and lime juice, beating again to combine. Gradually add in the icing sugar a spoonful at a time, making sure the icing sugar is combined before adding the next spoonful. Keep beating until fully combined and smooth. If your buttercream feels a little thin, add in extra icing sugar a tablespoon at a time until you are happy with the consistency. Put into a piping bag ready to pipe.
Once the biscuits have cooled, you can assemble the biscuit sandwiches. Pipe a swirl of buttercream onto the centre of one biscuit and then place another biscuit on top, pushing the two together a little to secure. Repeat with all 12 biscuits to make your 6 biscuit sandwiches. Place the biscuits into the fridge until ready to eat. Letting the buttercream set makes sure that the cream doesn't all squash out of the side when you bite into it, and definitely makes eating them easier and less messy. Trust us, we learnt the hard way.
We hope you like this post, please let us know what you thought down below in the comments. What would be your favourite biscuit if you had to choose?
It's a nation divided when it comes to that question but we would love to hear you answer!
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Lots of love,
Antonia and Imogen x
