CHEST­NUT AND GIN­GER SAND­WICH COOK­IES

Huddersfield Daily Examiner - - FRONT PAGE -

240g un­salted but­ter 12 tsp ground gin­ger One tsp ground nut­meg Half tsp ground cloves Half tsp ground cin­na­mon 360g dark mus­co­v­ado sugar 80g golden syrup 80g black trea­cle Two free-range eggs, lightly beaten 320g plain flour 160g chest­nut flour Two tsp bi­car­bon­ate of soda One tsp Mal­don salt saucepan and stir in the ground spices, the mus­co­v­ado sugar and mix un­til smooth, then add the trea­cle and golden syrup and mix well.

Re­move from the heat and cool a lit­tle.

Beat in the eggs grad­u­ally, mak­ing a nice smooth bat­ter.

In a clean wide bowl, sift the flours, bi­carb and salt to­gether and grad­u­ally stir in the liq­uid, bring­ing the mix­ture to­gether to form a very soft and sticky dough.

Cover the bowl with cling­film and chill for at least an hour, to firm the dough up.

Pre­heat oven to 170°C / Gas 3 and line two bak­ing trays with bak­ing parch­ment.

Set out a small bowl filled with De­mer­ara sugar for rolling.

Us­ing your hands, scoop out dol­lops of dough, about 25g each, and roll them gen­tly into balls then roll quickly in the De­mer­ara and flat­ten each ball slightly onto the parch­ment.

When baked, they will flat­ten to about 10cm, so space the balls out care­fully.

Bake in batches for about 15-20 min­utes, un­til the cook­ies are slightly risen and a deep ma­hogany colour.

Al­low to cool for a minute or two on the tray, then trans­fer to a wire rack to cool com­pletely while you process the rest of the dough. Whisk the but­ter and sugar un­til pale and fluffy, then whisk in the chest­nut purée and bring it to­gether to a smooth, light but­ter­cream ic­ing.

Pipe this be­tween your bis­cuits and serve im­me­di­ately.

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