Ginger cookie sandwiches with lemon mascarpone

By JDARK

Sandwich ginger biscuits with a creamy, zesty filling to make these gluten-free teatime treats that are aromatic with wintry spices - cloves, nutmeg and cardamom

Ingredients

• 100 100g 100g unsalted butter, melted
• 50 50g 50g golden caster sugar
• 100 100g 100g light brown soft sugar
• 25 25g 25g black treacle
• 1 1 1 large egg
• 1/2 1/2 1/2 tsp vanilla extract
• 1/4 1/4 to tsp bicarbonate of soda Bicarbonate of soda Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
• 175 175g 175g gluten-free flour blend (I used Doves Farm)
• 1 1 1 tbsp ground ginger
• 1/2 1/2 1/2 tsp ground black pepper
• 1/4 1/4 1/4 tsp ground nutmeg
• 1/4 1/4 1/4 tsp ground cloves
• 1/4 1/4 3 tsp ground cardamom (the seeds from 3 pods, crushed – see tip)
• 75 75g to demerara sugar, to coat
• 175 175g 175g mascarpone
• 85 85g 85g lemon curd

Details

Servings 12
Preparation time 30mins
Cooking time 44mins
Adapted from bbcgoodfood.com

Preparation

Step 1

To make the cookies, put the butter, sugars, treacle, egg and vanilla in a large bowl and mix together with an electric whisk until smooth and combined. In a separate bowl, mix together the remaining ingredients except the demerara. Add the dry ingredients to the egg mixture and mix until a very sticky dough is formed. Cover with cling film and chill for at least 4 hrs.

Heat oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Roll the cookie dough into balls, about a tablespoon in size, then roll in the demerara sugar. Place on the lined trays, leaving about 2.5cm space between cookies.

To make the filling, beat together the mascarpone and lemon curd in a bowl until smooth and creamy. Transfer to a piping bag fitted with a plain round piping tip. Pipe a layer of the cream onto the base of half the cookies and sandwich together with the other half. Will keep for 3-4 days in a sealed container in the fridge – the texture will turn soft and cakey (this is no bad thing).

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