Gingersnap Cookie Sandwiches
Photography Josh Griggs.
A crisp biscuit bursting with zingy ginger, these are equally delicious served plain or sandwiched together with either jam or dulce de leche. The choice is yours.
INGREDIENTS
¼ cup golden syrup
1 tablespoon grated fresh ginger
finely grated zest 1 orange
1 large egg, size 7
½ cup caster sugar
½ cup brown sugar
¾ cup rice bran oil
2 cups plain flour
2 teaspoons baking soda
2 tablespoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
To finish
½ cup thinly sliced crystallised ginger
berry jam or purchased dulce de leche
METHOD
Preheat the oven to 160°C fan bake.
Whisk the golden syrup, fresh ginger, orange zest, egg, both of the sugars and the oil together in a large bowl.
Sift over the flour, baking soda and all the spices and stir to make a soft, smooth dough.
Roll heaped teaspoons of the dough into balls and place on a flat, lined baking tray, spacing them well apart. I put 9 on a tray.
Using damp fingertips, flatten the biscuits to approximately 7cm circles. Sprinkle each one with crystallised ginger.
Bake for about 9 minutes or until a good golden colour, turning the trays for even cooking if needed. The biscuits will be soft when hot but will become crisp when cold.
Cool for a few minutes then transfer to a cooling rack.
Repeat with the remaining dough until it is all cooked.
To finish: If using a filling, spread half of the biscuits with jam or dulce de leche and sandwich together with the remaining biscuits.
Filled biscuits need to be eaten the same day and unfilled biscuits will keep for 4–5 days in an airtight container.Makes about 28 single cookies
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