Ginger chocolate creams

  • 20 mins cooking
  • Makes 16 Item
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Ginger chocolate creams
  • 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


Ginger chocolate creams
  • 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.