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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gingerbread Sandwich Cookies
Categories: Cookies
Yield: 8 Cookies
2 1/2 oz Unsalted butter (70 g);
- softened
2 1/2 oz Demerara sugar (70 g)
2 ts Cinnamon
2 ts Ground ginger
1/2 ts Ground allspice
1/4 ts Salt
3 1/4 oz Treacle (90 g)
1 lg Egg yolk
1 ts Vanilla extract
8 oz Plain flour (230 g);
- plus extra for dusting
1/2 ts Bicarbonate of soda
2 1/4 oz Unsalted butter (60 g);
- softened
7 oz Icing sugar (200 g)
2 ts Ground ginger
1/2 ts Vanilla extract
1/4 ts Salt
3 oz Cream cheese (80 g);
- softened
1 ts Whole milk; up to 2 ts
- (optional)
Coloured sprinkles;
- to decorate
Preparation time: 12 hours
Cooking time: 30 minutes
Take an easy gingerbread cookie to the next level by sandwiching them
with a sweet ginger cream cheese filling and coating them in jazzy
sprinkles. They're perfect if you can't be bothered with piping on
decorations.
To make the cookies, beat together the butter, sugar, cinnamon,
ginger, allspice, and salt in a medium bowl until fluffy and lighter
in colour. A handheld electric mixer is best for this, but you can do
it by hand if the butter is very soft.
Add the treacle, egg yolk, and vanilla to the bowl and beat again
until incorporated.
In a separate bowl whisk together the flour and bicarbonate of soda.
Stir the flour into the butter-treacle mixture to make a very firm,
crumbly cookie dough.
Shape the dough into a rectangle, wrap in cling film (or a reusable
bag) and place in the fridge for at least 6 hours. Overnight is best.
To make the gingerbread cream cheese filling, beat the butter and
icing sugar in a bowl until smooth. Beat in the ginger, vanilla, and
salt, then gently stir in the cream cheese until combined. You should
have a smooth, thick filling. If it's too stiff (cream cheese varies
in its consistency), use a little milk to loosen the filling.
Transfer to a piping bag or plastic storage bag and place in the
refrigerator.
The next day, preheat the oven to 180?C/160?C Fan/Gas 4/350?F.
Take the cookie dough and the icing from the refrigerator. Line 2 to
3 large baking trays with baking paper.
On a lightly floured surface roll out the cookie dough until 2 mm
thick. Use a gingerbread cutter to cut into shapes of your choice.
Re-roll any scraps of dough and continue cutting until it is all used.
Transfer the cookies to the prepared baking trays leaving at least 6
cm (2") between each cookie.
Bake the cookies for 10 to 12 minutes. The cookies are done when they
are a nice golden-brown colour and the shape will have set slightly
firm on the edges. Remove from the oven and leave them to firm up on
the tray for 10 minutes. Transfer the cookies to a wire rack and
leave to cool fully.
Once cool, pipe the icing around the inside edge of half of the
cookies. Fill in the middle and sandwich another cookie on top.
Put the sprinkles in a bowl and dip the cookies in so they stick all
along the edge. Repeat with the remaining cookies.
Recipe by Lungile Mhlanga
Recipe FROM:
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