Ginger cookie sandwiches with lemon mascarpone

Ginger cookie sandwiches with lemon mascarpone

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(2 ratings)

Prep: 30 mins Cook: 14 mins plus at least 4 hrs chilling

Easy

Makes 12-15

Sandwich ginger biscuits with a creamy, zesty filling to make these gluten-free teatime treats that are aromatic with wintry spices - cloves, nutmeg and cardamom

Nutrition and extra info

  • Gluten-free

Nutrition: per sandwich (15)

  • kcal227
  • fat12g
  • saturates7g
  • carbs28g
  • sugars18g
  • fibre0g
  • protein2g
  • salt0.1g
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Ingredients

  • 100g unsalted butter, melted
  • 50g golden caster sugar
  • 100g light brown soft sugar
  • 25g black treacle
  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tsp vanilla extract
  • ¼ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 175g gluten-free flour blend (I used Doves Farm)
  • 1 tbsp ground ginger
  • ½ tsp ground black pepper
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom (the seeds from 3 pods, crushed – see tip)
  • 75g demerara sugar, to coat

For the filling

  • 175g mascarpone
  • 85g lemon curd

Method

  1. To make the cookies, put the butter, sugars, treacle, egg and vanilla in a large bowl and mix together with an electric whisk until smooth and combined. In a separate bowl, mix together the remaining ingredients except the demerara. Add the dry ingredients to the egg mixture and mix until a very sticky dough is formed. Cover with cling film and chill for at least 4 hrs.

  2. Heat oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Roll the cookie dough into balls, about a tablespoon in size, then roll in the demerara sugar. Place on the lined trays, leaving about 2.5cm space between cookies.

  3. Bake for about 14 mins or until just lightly browned around the edges, swapping the trays over halfway through cooking. Allow to cool on the trays for 10 mins before transferring to a wire rack to cool completely.

  4. To make the filling, beat together the mascarpone and lemon curd in a bowl until smooth and creamy. Transfer to a piping bag fitted with a plain round piping tip. Pipe a layer of the cream onto the base of half the cookies and sandwich together with the other half. Will keep for 3-4 days in a sealed container in the fridge – the texture will turn soft and cakey (this is no bad thing).

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Comments, questions and tips

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Comments (1)

AngelaU's picture
5

These are really nice and easy to make

Questions (6)

COOKIELOVER005's picture

Can you make this without chilling? Or can you make with just chilling the wet ingredients? Please reply!

goodfoodteam's picture

Hi there, you need to chill the biscuit mix in order to be able to get the desired consistency for shaping and baking them. If you're short on time, you could make the mixture the day before and chill overnight. Hope that helps!

alliemma's picture

Can I use normal flour instead of gluten free?

goodfoodteam's picture

Thanks for your question. Yes, it is perfectly OK to use plain flour instead of a gluten-free one if you're not wanting to avoid gluten.

macqu's picture

In your latest BBC Good Food magazine, it mentions these can't be frozen. Is there a reason for that? Would it be possible to freeze just the cookie-bit and then fill them later, once defrosted? Thanks in advance!

goodfoodteam's picture

We don't recommend freezing them as the texture may change. However, you can keep the uncooked dough in the fridge for up to 2 days before baking. 

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