Name: Lemon myrtle and ginger creams recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16
Ingredients: 200g butter, softened; 75g caster sugar; 1 1/2 tsp lemon myrtle powder (see note); 250g plain flour; 90g rice flour; 20g glace ginger, thinly sliced; 150g icing sugar mixture; 1/2 tsp ground ginger; 80g butter, softened; 2 tsp hot water

by Amira Georgy Last updated on 08/09/2022

These simple creams uses native ingredients such as lemon myrtle, which pair well with the crystalised glace ginger. - Amira Georgy

Ingredients

200g butter, softened
75g caster sugar
1 1/2 tsp lemon myrtle powder (see note)
250g plain flour
90g rice flour
20g glace ginger, thinly sliced

Ginger cream

150g icing sugar mixture
1/2 tsp ground ginger
80g butter, softened
2 tsp hot water

Method

Step 1

Use an electric mixer to beat butter, sugar and lemon myrtle until light and fluffy. Add flours and stir until dough comes together. Shape into a disc and enclose in plastic wrap. Place in fridge for 30 minutes to chill.
Step 2

Preheat oven to 180C/160C fan forced. Line two baking trays with baking paper.
Step 3

Roll out the dough between 2 sheets of baking paper until 5mm-thick. Use a 5.5cm round fluted pastry cutter to cut discs from the dough, rerolling the excess. Place on prepared trays and top half the biscuits with glace ginger.
Step 4

Bake, swapping trays halfway through cooking, for 12-15 mins or until light golden. Set aside on the trays to cool completely.
Step 5

To make ginger cream, use an electric mixer to beat all ingredients until creamy.
Step 6

Spread ginger cream on biscuits without the glace ginger, then top with biscuits with the glace ginger. Serve.