Name: Ginger chocolate creams
Cook time: 20 min
Total time: 20 min
Ingredients: 125 gram unsalted butter, softened; 1/3 cup (75g) firmly packed brown sugar; 2 tablespoon golden syrup; 1/2 cup (75g) self-raising flour; 2/3 cup (100g) wholemeal self-raising flour; 1 teaspoon ground ginger; Ginger chocolate cream; 1 tablespoon cocoa powder; 150 gram milk eating chocolate, coarsely chopped; 1/4 cup (60ml) cream; 1/4 cup (55g) finely chopped glacé ginger

Ingredients

125 gram unsalted butter, softened

1/3 cup (75g) firmly packed brown sugar

2 tablespoon golden syrup

1/2 cup (75g) self-raising flour

2/3 cup (100g) wholemeal self-raising flour

1 teaspoon ground ginger

Ginger chocolate cream

1 tablespoon cocoa powder

150 gram milk eating chocolate, coarsely chopped

1/4 cup (60ml) cream

1/4 cup (55g) finely chopped glacé ginger

Method

1.Beat butter and sugar in a small bowl with electric mixer until light and fluffy. Beat in golden syrup. In two batches, stir in sifted dry ingredients. Knead on floured surface until smooth.

2.Roll dough between sheets of baking paper until 5mm thick; refrigerate 30 minutes.

3.Meanwhile, to make chocolate ginger cream, stir chocolate and cream in a small heatproof bowl over small saucepan of simmering water until smooth. Stir in ginger and refrigerate until spreadable.

4.Preheat oven to 180°C (160°C fan-forced). Grease two oven trays and line with baking paper.

5.Cut 32 x 5.5cm rounds from dough; place on trays.

6.Bake biscuits about 5 minutes; cool on trays. Sandwich biscuits with ginger chocolate cream.

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