Ginger and lime whoopie pies

  • 45 mins cooking
  • Makes 20 Item
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Ginger and lime whoopie pies
  • 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


Ginger and lime whoopie pies
  • 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.