The Baker: Spicy ginger and vanilla sandwiches

I’m not a big baker but every so often I’ll get the urge and come over a bit GBBO. Cue chaos in the kitchen and flour on every conceivable surface.

Tonight I made a strange hybrid of ginger snaps and custard creams – normal ginger biscuits but slapped around an inner layer of white chocolate and vanilla ganache – to treat the team at work. Or, judging by the amount of dough this recipe makes, the whole of Leeds.

They’re really easy to make and don’t take a huge amount of strange ingredients, plus they made the house smell great. Using the ingredients below you’ll make about 40 good-sized biscuits which are crispy on the outside, soft on the inside and just a bit spicy. You’ll need:

For the biscuits

  • 200 g unsalted butter, softened
  • 125 g caster sugar
  • 175 g golden syrup
  • 75 g black treacle
  • 1 large egg, beaten
  • 425 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • Large pinch of cayenne pepper
  • Pinch of salt
  • 2 cm of stem ginger, finely chopped or grated

For the ganache

  • 125g white chocolate with vanilla, roughly chopped
  • 125ml double cream

What to do

  • Preheat the oven to 180°C/350°F/gas mark 4 and line two solid baking sheets with non-stick baking parchment.
  • To make the ganache, pour the cream into a pan on a low heat and place the chocolate in a large bowl.
  • Just as the cream starts to boil, take the pan off the heat and pour the cream over the chocolate.
  • Stir the cream and chocolate together until the chocolate has completely melted and the mix is smooth and shiny. Leave to cool.
  • For the biscuits, cream together the softened butter and caster sugar until light and fluffy. Add the golden syrup, treacle and beaten egg and mix until smooth. At this point it will look gross.

  • Sift together the dry ingredients and stir into the mixture. Add the chopped stem ginger and mix again until thoroughly combined.
  • Using two spoons, place walnut-sized balls of the mixture on the prepared baking sheets, spacing them well apart to allow enough space for them to spread during cooking.


  • Bake in batches on the middle shelf of the preheated oven for about 10 to 12 minutes, or until the cookies are golden brown. The edges should be crisp and the middle still slightly soft. Leave to cool.
  • Match each biscuit with one of a similar shape and size.

  • Place a small scoop of ganache onto the bottom of one biscuit, and gently sandwich it in place with the other.

  • Pop them onto a plate and serve, or pop into a tin and keep cool (so the ganache doesn’t melt) until you need them.
  • Enjoy!



The biscuit recipe has been taken and adapted from RedOnline.


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