Dipping in chocolate is optional, but it perfectly complements the flavour of the ginger in the biscuit and the spiced Biscoff filling.
Advertisement - Continue Reading Below
Yields:
14 serving(s)
Prep Time:
45 mins
Cook Time:
20 mins
Total Time:
1 hr 5 mins
Cal/Serv:
325
Ingredients
FOR THE BISCUITS
175g
unsalted butter, softened
150g
plain flour
60g
cornflour
60g
icing sugar
1Tbsp.
ground ginger
125g
dark chocolate, roughly chopped, optional
FOR THE FILLING
100g
unsalted butter, softened
75g
Lotus Biscoff Spread
100g
icing sugar
1/2Tbsp.
ground ginger
Directions
Step 1For the biscuits, in a medium bowl, using a handheld electric whisk, beat the butter until pale and mousse-like (it needs to be very soft). Sift in the flour, cornflour, icing sugar, ginger and a pinch of salt, and beat to make a soft paste (it will take a while to come together). Scrape into a piping bag fitted with a 5mm open star nozzle.
Step 2Line 2 large baking sheets with baking parchment. On each piece of baking parchment, draw 14 x 6cm lines, spacing well apart. Flip paper so ink is underneath. Using the lines as a guide, pipe biscuits (see GH Tip) in a neat zigzag pattern, 2cm wide. Chill for 45min, until very firm.
Step 3Preheat oven to 180°C (160°C fan) mark 4. Bake both trays of biscuits for 15-17min, until biscuits look pale golden and feel firm. Leave to cool completely on the trays.
Step 4If decorating, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Remove from heat. Working one at a time, dip one end of each biscuit into the melted chocolate, allowing excess to drip back into the bowl, then return to the lined sheets to set.
Step 5For the filling, in a medium bowl, using a handheld electric whisk, beat butter until pale and mousse-like. Add the Biscoff, sift over the icing sugar and ginger, and beat again until light and fluffy. Pipe or spread the filling over the flat sides of 1⁄2 the biscuits and gently sandwich together with remaining biscuits. Serve.
TO STORE The assembled biscuits will keep for up to 5 days in an airtight container. GH TIP The biscuit mixture will be very stiff, this is essential so the biscuits hold their shape. It will soften slightly the longer you work the piping bag.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
