Name: Ginger and lime whoopie pies
Cook time: 45 min
Total time: 45 min
Ingredients: 125 gram butter, softened; 2/3 cup (150g) firmly packed light brown sugar; 1 egg; 2/3 cup (160ml) buttermilk; 1/2 cup (40g) desiccated coconut; 1 1/4 cup (185g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 1 teaspoon bicarbonate of soda (baking soda); 1 tablespoon ground ginger; 1/4 teaspoon ground cloves; 100 gram butter, softened; 1 teaspoon lime rind, finely grated; 1 cup icing (confectioners') sugar

Ingredients

125 gram butter, softened

2/3 cup (150g) firmly packed light brown sugar

1 egg

2/3 cup (160ml) buttermilk

1/2 cup (40g) desiccated coconut

1 1/4 cup (185g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

1 teaspoon bicarbonate of soda (baking soda)

1 tablespoon ground ginger

1/4 teaspoon ground cloves

100 gram butter, softened

1 teaspoon lime rind, finely grated

1 cup icing (confectioners') sugar

Method

1.Preheat oven to 200°C (180°C fan forced). Grease oven trays, line with baking paper.

2.Beat butter, sugar and egg in a medium bowl with an electric mixer until light and fluffy. Stir in buttermilk, coconut and sifted flours, soda and spices.

3.Drop level tablespoons of mixture about 5cm (2 inches) apart onto trays, tap trays lightly on the bench to spread slightly.

4.Bake pies about 10 minutes. Cool on trays.

5.Meanwhile, make lime buttercream.

6.Sandwich pies with buttercream.

Beat butter in a small bowl with an electric mixer until as white as possible. Beat in rind and sifted icing sugar until smooth. Whoopie pies are best eaten the day they are made.
Note

Women's Weekly Food