CHESTNUT AND GINGER SANDWICH COOKIES
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.