Gingerbread Cookie Sandwiches
Serves 18 cookies or 9 cookie sandwiches people
Soft gingerbread cookies sandwiched with Barker's Professional Caramel Gingerbread Filling for a festive treat packed with warming spice and caramel flavour.
By Barker's
Ingredients
- 375 g Standard Plain Flour
- 150 g Butter, softened
- 100 g Soft brown sugar
- 60 ml Golden syrup
- 50 g 1 large egg
- 6 g Ground ginger
- 1 g Mixed spice or allspice
- 4 g Baking soda
- 10 ml Boiling water
Method
- Preheat the oven to 170℃ regular bake and line two baking trays with baking paper.
- Cream the softened butter, brown sugar, and golden syrup together in a large bowl until pale and fluffy.
- Dissolve the baking soda in the boiling water, then stir it into the butter mixture along with the beaten egg.
- Sift in the flour, ginger, cinnamon and mixed spice. Mix until the ingredients form a smooth, pliable dough. Chill the dough in the fridge (wrapped in plastic wrap) for 30 minutes so it is easier to handle.
- Roll out the dough on a lightly-floured, clean bench to about 5 millimetres thick. Cut into rounds using a cookie cutter.
- Bake for 10 to 12 minutes until golden brown at the edges but still slightly soft in the centre.
- Cool on the tray for 10 minutes before carefully moving the cookies to a wire rack. Pipe 30 grams of Barker's Professional Caramel Gingerbread Filling in-between two cookies.
