Ginger lovers will delight in this festive recipe for Gingerbread swirl cookies. They're delicious with a cup of coffee and perfect for sharing with family and friends after a big day of celebrating.
Ingredients
- 225g salted butter, softened
- 100g icing sugar
- 2 tbsp honey
- 1 tsp vanilla paste
- 335g plain flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp mixed spice
- 315g block milk chocolate
- 60g butter
Method
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Step 1Preheat oven to 180C. Grease 2 flat oven trays.
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Step 2Cream butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat in honey and vanilla. Sieve flour and spices. Beat into butter so you have a smooth, pipeable dough.
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Step 3Spoon into a piping bag fitted with a star tip and pipe small circles approximately 4-5cm in diameter, starting from the outside and working your way to the centre.
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Step 4Bake for 12-15 minutes or until a light golden brown. Transfer to a wire rack to cool and repeat with remaining dough.
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Step 5For chocolate filling, melt chocolate and butter in a microwave proof bowl for 60 seconds. Leave to sit for 3 minutes then stir until smooth. Transfer to a piping bag and leave to cool slightly before snipping the end and piping onto half the biscuits. Sandwich a second biscuit on top.
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Step 6Store in an airtight container.
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