Posh custard cream biscuit recipe: Juliet Sear's Gingerbread Cinnamon Creams

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Spicy sandwich biscuits that'll keep adults happy...

Gingerbread Cinnamon Creams
Even as an adult, there can be nothing better than twisting the top off a sandwich biscuit , scraping the delicious cream out the middle and then devouring each biscuit half separately.

If you love custard creams, then these terribly moreish spicy versions will be right up your street. Super easy to make, you won't be able to eat just one.

Juliet Sear's Gingerbread Cinnamon Creams

INGREDIENTS

  • Ingredients for the gingerbread:
  • 100g Unsalted, softened butter (diced)
  • 350g Allinson plain white flour
  • 150g Billington’s light muscovado sugar
  • Juice of 1 orange
  • 100g golden syrup
  • 1tsp bicarbonate of soda
  • 1tbsp ground ginger
  • 1tsp cinnamon
  • Ingredients for the cinnamon filling:
  • 100g unsalted, warm temperature butter
  • Vanilla pod, seeds scraped
  • 2tsp Nielsen-Massey vanilla Extract
  • 2tsp ground cinnamon
  • 200g Silver Spoon Icing Sugar

METHOD

Gently heat the sugar, syrup, spices, and orange juice in a pan over a hob. Do not boil, but make sure the sugar is dissolved and the mixture is nice and hot.

Once all melted together, add your diced butter and stir until melted. Add the bicarbonate of soda and whisk until foamy. Pop into a mixing bowl, ideally a stand mixer such as a KitchenAid and, once cooled slightly, tip in the flour. Mix slowly until the dough comes together, then wrap and chill for at least an hour before rolling out. You can do this in advance if you wish - it will keep for a week in the fridge, or you can freeze it.

When ready, knead well until pliable and roll out to approximately 4mm thickness (you can use guide sticks if you have them to make sure they are all of an even thickness). Dust with a little more plain flour if you find it sticky. Cut out a shape with a fluted round pastry cutter and place on a parchment lined baking tray.

Bake on 180°C (fan 160°C)/350°F/gas mark 4) for approximately 10-12 minutes. If you want to cut out a shape within the biscuit, do this when half cooked with a small cutter of your choice. When cooked, the dough should be firm to the touch and spring back when pressed lightly.

Leave to cool on a wire rack.

While cooling, make your cinnamon buttercream by beating the butter and sugar together with the vanilla seeds and cinnamon, all at once, until very pale, fluffy and creamy. Add the vanilla extract and beat again. If you find it stiff, add a few teaspoons of boiled water and beat fast.

Smooth the filling on one of the biscuit halves. Use a piping bag if you find it easier, but a dollop on a teaspoon will do. Press the top biscuit onto the cinnamon cream filling to finish.




Recipe extract from bakingmad.com

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