Spicy Ginger Biscuits With Ginger Buttercream Filli

Name: Spicy Ginger Biscuits With Ginger Buttercream Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups icing sugar for buttercream; 9/16 cup butter Softened, for buttercream; 15/16 cup stem ginger Finely Chopped, for buttercream; 1 teaspoon essence Ginger, for buttercream, if you wish; 2 1/4 cups plain flour for biscuits; 15/16 cup caster sugar for biscuits; 1 teaspoon bicarbonate of soda for biscuits; 6 tablespoons butter Softened; 2 tablespoons black treacle Molasses; 2 11/16 tablespoons water; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon fresh ginger Grated; 1 pinch salt

Servings: persons

2 1/2 cups icing sugar for buttercream
9/16 cup butter Softened, for buttercream
15/16 cup stem ginger Finely Chopped, for buttercream
1 teaspoon essence Ginger, for buttercream, if you wish
2 1/4 cups plain flour for biscuits
15/16 cup caster sugar for biscuits
1 teaspoon bicarbonate of soda for biscuits
6 tablespoons butter Softened
2 tablespoons black treacle Molasses
2 11/16 tablespoons water
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fresh ginger Grated
1 pinch salt

1
With an electric mixer, cream together the butter and 110g of caster sugar until light and fluffy.
2
Stir in the Black treacle.
3
Mix in the water and fresh ginger.
4
Sift together the dried spices, flour, salt and bicarbonate of soda. Then gradually add to the butter-sugar-treacle mix.
5
Leave dough in a ball in the bowl and chill the mixture for 20 minutes (or overnight if you want) to make it easier to handle.
6
Preheat the oven to 170c/335F/Gas Mark 3. Place sheet of grease-proof paper in a tray.
7
Put remaining Caster Sugar in a bowl, ready for rolling.
8
Take dough out of fridge, and roll them into walnut sized balls, coating them in sugar on both sides, before flattening them to 1/4 inch disks.
9
Place biscuits on the grease-proof paper in tray approximately 2 inches apart.
10
Bake for 10-12 minutes, or 12-14 for harder biscuits. Ovens do vary.
11
While the biscuits are baking and cooling, add the icing sugar and butter (and ginger essence, if you want) to an electric mixer, whisking until you get a creamy texture. Stir in the chopped stem ginger.
12
Butter one side of the cooled biscuits with the ginger butter cream, and sandwich together to finish.

1493

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 cups icing sugar for buttercream, 9/16 cup butter Softened, for buttercream, 15/16 cup stem ginger Finely Chopped, for buttercream, 1 teaspoon essence Ginger, for buttercream, if you wish, and more.

Yes, Spicy Ginger Biscuits With Ginger Buttercream Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spicy Ginger Biscuits With Ginger Buttercream Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions