Ginger whoopie pies with spiced candied ginger cream

Ginger whoopie pies with spiced candied ginger cream

From
Bitesize Sweet
Makes
15
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
260g plain flour
1 teaspoon bicarbonate of soda
pinch salt
1 teaspoon ground ginger
110g caster sugar
95g brown sugar
125g unsalted butter, at room temperature
1/2 teaspoon natural vanilla extract
1 egg
250ml milk

Spiced candied ginger cream

Quantity Ingredient
375g cream cheese, at room temperature
75g unsalted butter, at room temperature
2 teaspoon maple syrup
125g icing sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
35g candied ginger, chopped

Method

  1. Preheat the oven to 175°C. Grease and flour 2 baking trays or 3 whoopie pie tins. Sift the flour, bicarbonate of soda, salt and ginger together into a large bowl. Place the sugars and butter in the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until light and creamy. Add the vanilla extract and egg and beat for a further minute. Reduce the speed and add the flour mixture, in 3 batches, alternating with the milk and beat until combined, scraping down the sides of the bowl as required.
  2. Place 1½-tablespoon amounts of batter about 5 cm apart on the trays and bake for 8–10 minutes or until cooked through. Cool for 5 minutes on the trays, then transfer to wire racks to cool completely.
  3. Meanwhile, to make the ginger cream, place the cream cheese and butter in the bowl of an electric mixer and beat on medium speed for 2–3 minutes or until combined and smooth. Reduce the speed and add the maple syrup, icing sugar and spices and beat until combined. Fold in the candied ginger, cover with plastic wrap and refrigerate for 20 minutes or until firm.
  4. Transfer to a piping bag fitted with a 1 cm plain nozzle and pipe 2 tablespoons of filling onto half of the cookies. Sandwich with the remaining cookies.
Tags:
sweet
snacks
bites
small
Bitesize Sweet
bitesize
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