Gingernut Sandwich Cookies
This indulgent recipe combines the warmth of cardamom and nutmeg-infused ganache with the spicy sweetness of ginger nut biscuits. The delicate touch of gold leaf-covered almonds adds a touch of luxury to these delightful treats.
— Constant Cookbook
Ingredients
- 6 cardamom
- 100ml/3½fl oz double cream
- ½ tsp freshly grated nutmeg
- 150g/5½oz white chocolate
- 50g/1¾oz cream cheese
- 125g/4½oz plain flour
- ¼ tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp mixed spice
- 65g/2¼oz slightly salted butter
- 65g/2¼oz golden caster sugar
- 1 tsp finely grated lemon
- 1 thumb-sized piece stem ginger
- 100g/3½oz golden syrup
- 100g/3½oz toasted flaked almonds
- 1 sheet gold leaf
- 50g/1¾oz white chocolate
- 15 toasted hazelnuts
Instructions
- For the ganache, crush the cardamom pods in a pestle and mortar. Tip them into a small saucepan with the cream and grated nutmeg and bring to a simmer. Once hot, remove from the heat and set aside to infuse.
- For the gingernuts, place all the dry ingredients into a food processor and pulse together briefly.
- Add the butter and pulse again until the mixture resembles breadcrumbs. Add the sugar, lemon zest and stem ginger and pulse once more.
- Pour the warmed syrup into the food processor and process until the mixture forms a ball of dough. Cover in cling film and transfer to the freezer for 15 minutes.
- Preheat the oven to oven 180C/170C Fan/Gas 4.
- Remove the gingernut dough from the freezer and make 24â30 macadamia nut-sized balls of dough (about 5g/â oz).
- Place each ball of dough on the mini-macaroon trays and flatten slightly.
- Bake in the oven for about 5â7 minutes, or until golden-brown and a crackly surface has appeared.
- Remove from the oven and leave to cool on the baking trays.
- For the almonds, dry fry the flaked almonds in a pan over a medium heat until browned. Remove from the heat.
- Take out 24â30 of the flaked almonds and cover them in gold leaf with a small, dry paintbrush. Set aside.
- Crush the remaining flaked almonds in the pestle and mortar and set aside.
- To finish the ganache, carefully reheat the cream until just below boiling, remove from the heat and stir through the white chocolate until melted.
- Strain the cream into a bowl to remove the cardamom pods. Taste and add more nutmeg if necessary. Cover and leave to cool.
- When cool, carefully stir through the cream cheese to make a smooth, thick ganache consistency.
- To assemble, transfer the ganache to a piping bag fitted with a small round nozzle and pipe it onto the top of half of the gingernuts.
- Sandwich together with the remaining gingernuts and roll in the reserved chopped nuts.
- Melt the white chocolate and use it to attach a gold almond to each side of each gingernut sandwich. Serve the biscuits upright on their sides, with a hazelnut on top.
Prep Time
PT30M
Yield
Makes 12-15 petits fours
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