Description
Bold, crunchy gingernut biscuits meet a smooth, buttery custard cream filling in this British-inspired bake. These sandwich biscuits are easy to make and absolutely perfect with a cup of tea. Fiery, sweet, and oh-so nostalgic, this recipe brings a classic biscuit to life with a cheeky twist. Make ahead, dunk liberally, and enjoy with a brew.
Ingredients
Gingernuts:
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200g plain flour
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100g caster sugar
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75g unsalted butter
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2 tbsp golden syrup
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2 tsp ground ginger
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1 tsp bicarbonate of soda
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2 tbsp milk
Custard Cream Filling:
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75g unsalted butter, softened
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150g icing sugar
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2 tbsp custard powder
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1 tbsp milk
Instructions
For the Gingernuts:
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Preheat oven to 180°C (fan) and line a baking tray.
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Melt butter and golden syrup together.
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In a bowl, mix flour, sugar, ginger, and bicarbonate of soda.
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Stir in melted butter mixture, then add milk to form a soft dough.
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Roll into 20 balls, flatten slightly, and place on tray.
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Bake for 10–12 minutes until golden. Cool completely on a wire rack.
For the Custard Cream Filling:
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Beat softened butter, icing sugar, custard powder, and milk until fluffy.
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Sandwich a teaspoon of cream between two cooled biscuits.
Notes
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Add cinnamon or nutmeg to the biscuit dough for extra depth.
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Keep unfilled biscuits in a tin for up to 5 days.
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Don’t overfill the biscuits or the cream may squeeze out.
- Prep Time: 25 minutes
- Cook Time: 12 minutes