Add some Gustare Honey to your biscuits and things start getting really interesting! Now add some ginger to those biscuits too, and your taste buds will start to thank you immediately upon realising how sensational the two taste together. Check out our latest exciting recipe which combines a simplistic yet tasty vanilla cream filling with a wonderfully crunchy surrounding biscuit. It really gets to the ‘root’ of your taste buds – Enjoy!
For the Ginger Biscuits:
- 150g whole wheat flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp unsalted butter or coconut oil, melted
- 1 large egg, room temperature
- 1 tsp organic vanilla extract
- ¼ cup molasses
- 5 tbsp (75mL) Gustare Honey (we used our Rich Stringy Bark Eucalyptus Honey recommended)
For the Gustare Honey Cream Cheese filling:
- 200g softened cream cheese
- 1/4 cup Gustare Honey (we used our Delicate Yellow Box Eucalyptus Honey)
- 1/2 tsp vanilla
- 1/2 Tbsp milk
- Mix together the whole wheat flour, baking powder, ginger, cinnamon, and salt in a medium sized bowl and then put aside.
- In a separate bowl, whisk together the butter, egg, and vanilla. Once combined, stir in the molasses and Rich Gustare Honey.
- Add the wet mixture into the flour mixture and stir until combined.
- Now, this is a very important step and shouldn’t be missed: you need to chill the ginger biscuit dough for at least 30 minutes or up to 2 hours. (If chilling longer than 2 hours, cover the dough with plastic wrap). If you don’t chill the mixture, the dough will remain very moist and when baking, it will spread out making one big ginger biscuit. The chilling process will help to firm the mixture and enable the biscuits to hold their shape whilst cooking.
- Preheat the oven to 165°C (325°F), and line a baking tray with baking/parchment paper.
- Drop the ginger biscuit dough into 14-16 rounded scoops onto the prepared baking sheet. If only chilled for 30 minutes, make sure the ginger biscuit dough is as tall as it is wide. Do not flatten the ginger biscuit dough, or else the biscuits will be extremely thin.
- Bake at 165°C (325°F) for 12-15 minutes.
- Cool on the tray for at least 10 minutes before transferring to a wire rack.
- Whilst cooling, you can make the honey cream cheese filling. For this, all you simply need to do is combine the cream cheese, Delicate Gustare Honey, vanilla and milk in the bowl of stand mixer (or place in a bowl and use an electric hand whisk) and mix together until smooth and creamy.
- Once your ginger biscuits are completely cooled. Grab half of your ginger biscuit batch and either pipe or dollop (depending on how neat you want your biscuits to be) the Gustare Honey cream cheese filling on the underneath side of each biscuit.
- Take the remaining half of your biscuit batch and place the underneath side of each biscuit on top of the biscuits with the honey cream cheese. Creating a lovely ginger biscuit sandwich.