Christmas baking is in full swing and I’m loving it. An abundance of warming spices, cranberries, and all the fancy chocolates you can eat. Ginger is one of my favourite spices and I’m always eager to use plenty of it around this time of year in both sweet and savoury bakes. So today I present to you my ginger and chocolate sandwich cookies.
The humble gingersnap sits firmly in my top 3 biscuits and as Christmas calls for maximum indulgence, I’ve taken two and sandwiched them together with a gloriously rich dark chocolate ganache. No regrets. Now, I like my ginger cookies to really taste like ginger and I’ve used a generous tablespoon of Schwartz Ground Ginger to flavour these and give the cookies their signature taste.
In terms of texture, these cookies are a cross between gingerbread and a gingersnap. Crisp edges and a chewy middle, super buttery with a hint of treacle and of course, the star of the show shining through with it’s warmth and gentle heat. If you’re someone who likes to give edible gifts, I’m certain that these would be well received or if you’re anything like me, you can just make a batch to eat yourself whilst getting stuck into a massive Netflix marathon. ‘Tis the season!
For more Christmas recipes head to www.schwartz.co.uk
R E C I P E
makes 10-12 sandwich cookies
200g (7oz) light brown sugar
175g (6oz) unsalted butter
75g (3oz) golden syrup
15g (½oz) treacle
325g (11oz) plain flour
1½ tsp bicarbonate of soda
1 tbsp Schwartz Ginger
Pinch of Schwartz Sea Salt
50g (2oz) granulated sugar or golden caster sugar
100g (4oz) dark chocolate
125ml (4fl oz) double cream
M E T H O D
Pre-heat the oven to 190ºC, 375ºF, Gas Mark 5.
Line two baking trays with baking parchment. In a large bowl, beat together the brown sugar and butter until smooth. Whisk in the egg followed by the golden syrup and treacle.
In a separate bowl, sift together the flour, bicarbonate of soda, Ginger and Salt. Add this to the butter mixture and stir until you have a smooth dough with no pockets of flour.
Roll the dough into even balls and coat each one in granulated sugar. Place the balls onto the lined baking tray leaving an inch between them. Bake for 12-15 minutes until the edges are firm but the middle is still a little soft. Leave to cool completely whilst you make the ganache.
To make the ganache, roughly chop the chocolate and place into a small bowl. Heat the double cream in a saucepan until simmering and pour over the chocolate. Stir the ganache until the chocolate has fully melted. The ganache will thicken as it cools but you can speed this up by placing it the fridge for 15 minutes.
Once the ganache has reached a spreadable consistency, sandwich the biscuits together with half a tablespoon of ganache.
This post has been sponsored by Schwartz. All opinions remain my own.