This post is sponsored by Lyle’s Golden Syrup
Homemade Ginger Creams
Makes 20
The Christmas season is looking a little different this year but I am determined to keep a few traditions alive and spreading a bit of joy with my baking is definitely top of the list. Whilst sharing baking is a little trickier this year (please stick to the guidelines and stay safe) you know what makes the perfect edible gift? Cookies of course. To help raise a smile and spread a little cheer I have partnered with Lyle’s Golden Syrup to bring you this new recipe. Lyle’s have launched a new limited edition tin of their Golden Syrup and by purchasing a tin not only can you make this recipe to share with your loved ones, you are also helping to raise funds for The Trussell Trust, the UK’s leading food bank charity, who Lyle’s will be donating £40,000 to from sales of the tin.
The recipe is inspired by the classic ginger creams, a simple gingersnap cookie sandwiched together with a little buttercream. For my version I have kept the flavouring classic, with ginger, cinnamon and nutmeg giving the spice and Lyle’s Golden Syrup giving those classic warm caramel notes. The filling is a basic buttercream flavoured with vanilla and a touch of golden syrup to create a perfect little cookie, perfect for sharing or gifting. As this post goes live I will be moving into a new apartment so maybe a batch of these could be given to my new neighbours? Whoever I end up giving these to I am sure they will be a very welcome gift because really, who doesn’t love the gift of baking.
Gingersnap Cookies
100g unsalted butter, diced
70ml Lyle’s Golden Syrup
1 tbsp milk
200g plain flour
125g caster sugar
3/4 tsp bicarbonate of soda
1/2 tsp fine sea salt
1 tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1 large egg yolk
Demerara sugar, for coating
Filling
100g unsalted butter
200g icing sugar
1 tsp vanilla bean paste
2 tsp Lyle’s Golden Syrup
Pinch of salt
Preheat the oven to 170ºC (150ºC Fan) and line large two baking trays with parchment paper.
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.
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 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.
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.
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.
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.