Ginger & Cream
Sandwich Bites
Active Time 2 hours Total Time 2 hours,
plus chilling Makes 80 sandwich cookies
2¾ cups cake flour
1 tsp baking powder
1 tsp bicarbonate of soda
¼ tsp salt
¾ cup unsalted butter, at room
temperature
1 cup plus ½ cup sugar
1 large egg
¼ cup molasses
1 tbsp grated peeled fresh ginger
Orange Buttercream (recipe at right)- In a medium bowl, whisk together flour,
baking powder, bicarbonate of soda
and salt. - Using an electric mixer, beat butter and
1 cup sugar on medium until light and fluffy
(about 3 minutes). Beat in egg, molasses
and ginger. - Reduce mixer speed to low and
gradually add flour mixture, mixing until
just incorporated. (Dough will be soft.)
Cover and refrigerate until firm enough
to handle (about 1 hour). - Line 2 large baking trays with baking
paper. Place remaining ½ cup sugar in
a small bowl. Working with 1 tray at a time
and keeping dough covered, roll ½ tsp
dough into a ball and then roll in sugar to
coat. Place balls 2,5cm apart on prepared
tray. Freeze until firm (about 15 minutes).
Repeat with remaining dough.
64 GH SPECIAL RECIPE EDITION 2020
- Heat oven to 180°C. Bake, rotating trays
halfway through, until cookies are puffed
and set (8 to 10 minutes). Let cool on trays
for 2 minutes, then slide paper with cookies
onto a wire rack to cool completely. - Once cool, sandwich cookies with
a small amount of Orange Buttercream
(recipe below).
ORANGE BUTTERCREAM
Using an electric mixer, beat ½ cup room-
temperature unsalted butter on medium
speed until creamy (2 minutes); beat in
1 tsp orange zest. Reduce mixer speed to
low and gradually add 2 cups icing sugar
(sifted); beat in 1 tbsp double cream.
EACH COOKIE About 290kJ, 1g protein,
3g fat (2g saturated), 11g carbohydrate,
0g fibre, 30mg sodium.0420_GHE_052_067 let's celebrate.indd 13 2020/03/10 10:10 AMGinger & Cream
Sandwich Bites
Active Time 2 hours Total Time 2 hours,
plus chilling Makes 80 sandwich cookies
2¾ cups cake flour
1 tsp baking powder
1 tsp bicarbonate of soda
¼ tsp salt
¾ cup unsalted butter, at room
temperature
1 cup plus ½ cup sugar
1 large egg
¼ cup molasses
1 tbsp grated peeled fresh ginger
Orange Buttercream (recipe at right)
- In a medium bowl, whisk together flour,
baking powder, bicarbonate of soda
and salt. - Using an electric mixer, beat butter and
1 cup sugar on medium until light and fluffy
(about 3 minutes). Beat in egg, molasses
and ginger. - Reduce mixer speed to low and
gradually add flour mixture, mixing until
just incorporated. (Dough will be soft.)
Cover and refrigerate until firm enough
to handle (about 1 hour). - Line 2 large baking trays with baking
paper. Place remaining ½ cup sugar in
a small bowl. Working with 1 tray at a time
and keeping dough covered, roll ½ tsp
dough into a ball and then roll in sugar to
coat. Place balls 2,5cm apart on prepared
tray. Freeze until firm (about 15 minutes).
Repeat with remaining dough.
64 GH SPECIAL RECIPE EDITION 2020
- Heat oven to 180°C. Bake, rotating trays
halfway through, until cookies are puffed
and set (8 to 10 minutes). Let cool on trays
for 2 minutes, then slide paper with cookies
onto a wire rack to cool completely. - Once cool, sandwich cookies with
a small amount of Orange Buttercream
(recipe below).
ORANGE BUTTERCREAM
Using an electric mixer, beat ½ cup room-
temperature unsalted butter on medium
speed until creamy (2 minutes); beat in
1 tsp orange zest. Reduce mixer speed to
low and gradually add 2 cups icing sugar
(sifted); beat in 1 tbsp double cream.
EACH COOKIE About 290kJ, 1g protein,
3g fat (2g saturated), 11g carbohydrate,
0g fibre, 30mg sodium.