Dipping in chocolate is optional, but it perfectly complements the flavour of the ginger in the biscuit and the spiced Biscoff filling.
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Yields:
14 serving(s)
Prep Time:
45 mins
Cook Time:
20 mins
Total Time:
1 hr 5 mins
Cal/Serv:
325
Ingredients
FOR THE BISCUITS
175 g unsalted butter, softened
150 g plain flour
60 g cornflour
60 g icing sugar
1 Tbsp. ground ginger
125 g dark chocolate, roughly chopped, optional
FOR THE FILLING
100 g unsalted butter, softened
75 g Lotus Biscoff Spread
100 g icing sugar
1/2 Tbsp. ground ginger
Directions
Step 1For the biscuits, in a medium bowl, using a handheld electric whisk, beat the butter until pale and mousse-like (it needs to be very soft). Sift in the flour, cornflour, icing sugar, ginger and a pinch of salt, and beat to make a soft paste (it will take a while to come together). Scrape into a piping bag fitted with a 5mm open star nozzle.
Step 2Line 2 large baking sheets with baking parchment. On each piece of baking parchment, draw 14 x 6cm lines, spacing well apart. Flip paper so ink is underneath. Using the lines as a guide, pipe biscuits (see GH Tip) in a neat zigzag pattern, 2cm wide. Chill for 45min, until very firm.
Step 3Preheat oven to 180°C (160°C fan) mark 4. Bake both trays of biscuits for 15-17min, until biscuits look pale golden and feel firm. Leave to cool completely on the trays.
Step 4If decorating, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Remove from heat. Working one at a time, dip one end of each biscuit into the melted chocolate, allowing excess to drip back into the bowl, then return to the lined sheets to set.
Step 5For the filling, in a medium bowl, using a handheld electric whisk, beat butter until pale and mousse-like. Add the Biscoff, sift over the icing sugar and ginger, and beat again until light and fluffy. Pipe or spread the filling over the flat sides of 1⁄2 the biscuits and gently sandwich together with remaining biscuits. Serve.
TO STORE The assembled biscuits will keep for up to 5 days in an airtight container. GH TIP The biscuit mixture will be very stiff, this is essential so the biscuits hold their shape. It will soften slightly the longer you work the piping bag.
Per biscuit sandwich (with chocolate decoration):
Calories: 325
Protein: 2g
Fat: 21g
Saturates: 12g
Carbs: 32g
Sugars: 19g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
