Filling: 250g mascarpone
50g stem ginger or preserved ginger
15ml stem ginger syrup or maple syrup
50g demerara sugar
2,5ml vanilla extract
Method: Preheat oven to 160C. Line 2 baking sheets with baking parchment.
In a large bowl beat the butter until pale and creamy. Gradually add the icing sugar, beating well until the mixture is light and fluffy. Beat in the egg until well combined. If the mixture starts to curdle, add a tablespoon of the flour.
In a separate bowl, combine the ginger, flour and cornflour. Sift the dry ingredients into the butter mixture and mix thoroughly. Roll teaspoon-sized amount into balls and press down with a fork (use floured hands).
Bake for 20-22 minutes, or until firm and lightly golden in colour (not brown). Transfer to a wire rack to cool completely.
While the biscuits and cooling, prepare the filling. Combine all the ingredients in a bowl and set aside. When the biscuits are cool enough, spread the filling on half the biscuits then place the remaining biscuits on top.
Ilse van der Merwe, also known as The Food Fox, in her demoKITCHEN
Ilse van der Merwe is one of my favourite food writers. Enthusiastic, innovative and her website www.thefoodfox.com is full of exciting food ideas. Ilse appears regularly on television and does food posts for The Pretty Blog. She has her demoKITCHEN in the heart of Stellenbosch which is a venue for her regular cookery classes. CLICK HERE to read more. Photography & co-styling: Tasha Seccombe
This post was especially written for Poetry stores as part of their Easter 2014 celebration campaign. All recipes from Tea Time by Jackie Brooks. Available from Poetry stores for R150. All homeware is available from Poetry stores.