Gluten-free recipe for 4 - 8 people, takes only 14 mins; recipe has unsalted butter, golden caster sugar, light brown soft sugar, black treacle, egg, vanilla extract, bicarbonate of soda, gluten-free flour, ground ginger, black pepper, ground nutmeg, ground cloves, cardamom, demerara sugar, mascarpone and lemon curd.
Ginger cookie sandwiches with lemon mascarpone
Course: Gluten-free
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Unsalted Butter: 100g unsalted butter, melted
- Golden Caster Sugar: 50g golden caster sugar
- Light Brown Soft Sugar: 100g light brown soft sugar
- Black Treacle: 25g black treacle
- Egg: 1 large egg
- Vanilla Extract: 1/2 tsp vanilla extract
- Bicarbonate Of Soda: 1/4 tsp bicarbonate of soda
- Gluten Free Flour: 175g gluten-free flour blend (I used Doves Farm)
- Ground Ginger: 1 tbsp ground ginger
- Black Pepper: 1/2 tsp ground black pepper
- Ground Nutmeg: 1/4 tsp ground nutmeg
- Ground Cloves: 1/4 tsp ground cloves
- Cardamom: 1/4 tsp ground cardamom (the seeds from 3 pods, crushed - see tip)
- Demerara Sugar: 75g demerara sugar, to coat
- Mascarpone: 175g mascarpone
- Lemon Curd: 85g lemon curd
Directions
- To make the cookies, put the butter, sugars, treacle, egg and vanilla in a large bowl and mix together with an electric whisk until smooth and combined. In a separate bowl, mix together the remaining ingredients except the demerara. Add the dry ingredients to the egg mixture and mix until a very sticky dough is formed. Cover with cling film and chill for at least 4 hrs.
- Heat oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Roll the cookie dough into balls, about a tablespoon in size, then roll in the demerara sugar. Place on the lined trays, leaving about 2.5cm space between cookies.
- Bake for about 14 mins or until just lightly browned around the edges, swapping the trays over halfway through cooking. Allow to cool on the trays for 10 mins before transferring to a wire rack to cool completely.
- To make the filling, beat together the mascarpone and lemon curd in a bowl until smooth and creamy. Transfer to a piping bag fitted with a plain round piping tip. Pipe a layer of the cream onto the base of half the cookies and sandwich together with the other half. Will keep for 3-4 days in a sealed container in the fridge - the texture will turn soft and cakey (this is no bad thing).
