Ginger cookie sandwiches with lemon mascarpone

Ginger cookie sandwiches with lemon mascarpone

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(17 ratings)

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


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


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


  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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1st Nov, 2018
Delicious biscuits. Great consistency, texture and amazing flavour. I had no problems rolling although did chill them for 2 nights so not sure if that's why. Will definitely be making these again.
29th Jun, 2018
They will become my traditional cookies for Christmas. Delicious!
16th Nov, 2017
Hi, I'm still in the process of making these and I have found that the flour amount is not enough. Even after chilling over night they are wet wet wet! I've had to add more flour to stop it from sticking to my fingers when rolling into balls. I've made 12 that are just insanely huge because of the wetness. I don't know how much extra flour i added because i was getting annoyed and just putting in, until i found the right consistency. If someone can help for when i make these again, i'd really appreciate it. Thank you
Jordan C
17th Sep, 2017
Lovely 'Christmas' flavour biscuit with the spice mix! I made the dough the evening before and chilled overnight which worked well. I would leave out the black pepper and I didn't like the taste of the filling so I may try lemon buttercream next time.
Lena Araneda
20th Jun, 2017
This is the only recipe from this site that I have completely failed at! I chilled for 4 hours and when I tried to roll them they started melting... when I finally put them in the oven they actually turned into a puddle :( I tried again and added more flour and ended up with a lovely soft, fluffy biscuit. I don't recommend making these on a hot day!!
23rd Dec, 2015
These are really nice and easy to make
28th Nov, 2016
Can you make this without chilling? Or can you make with just chilling the wet ingredients? Please reply!
goodfoodteam's picture
1st Dec, 2016
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!
10th Mar, 2016
Can I use normal flour instead of gluten free?
goodfoodteam's picture
20th May, 2016
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.
22nd Dec, 2015
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
23rd Dec, 2015
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. 
8th Oct, 2019
Great recipe and lovely biscuit. I put them in the fridge for 4 hours then used two table spoons to divide into 24 rough pieces which I put in a tub and stuck in the freezer for an hour. Once I took them out, they were cold enough to roll into balls. They spread out a lot, so I found that a 2.5cm gap was not enough! Would make again and leave a 5cm gap this time instead.
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