Ginger-vanilla melting moments (v)

Heart-shaped and regular-shaped melting moment biscuits, with a ginger and vanilla filling.
Lightly adapted from the Taste.com.au recipe for ginger and vanilla cream hearts, which can be found here.
Vegan.
Makes 1 batch, with the precise number of biscuits depending on how large you make yours.

Original post (with pictures) here.

Ingredients:
Biscuits

180g non-dairy spread (I used Nuttelex)
1/2 tsp vanilla extract
1/2 cup icing sugar
1 2/3 cups plain flour
1/3 cup custard powder
2 tsp ground ginger
1/2 tsp baking powder

Ginger-vanilla filling
100g non-dairy spread (I used Nuttelex)
1 cup icing sugar
2 tsp lemon juice
2 tbsp finely chopped crystallised ginger

Method:
1. Beat the 180g non-dairy spread, vanilla and 1/2 cup icing sugar together in a large bowl until light and fluffy. Add the flour, custard powder, ground ginger and baking powder. Beat on low speed to combine.
2. Roll the dough into a ball and cover in plastic wrap. Place in the fridge for at least 30 minutes.
3. Meanwhile, preheat your oven to 180'C and line 2 oven trays with baking paper. When the dough has chilled, roll it out between two sheets of baking paper to approximately 0.5cm thick. Cut out shapes using a heart cutter, or form small balls using your hands. Place on to prepared trays.
4. If making hearts, prick the outside edges with a fork to form a dotted pattern. If making small balls, use the back of a fork to press the top of each ball.
5. Bake for 8 to 10 minutes or until golden. Allow to cool on the tray for a further 5 - 10 minutes; biscuits will set further on cooling. Transfer to a wire rack to cool completely.
6. When the biscuits are cool, beat all filling ingredients together and then spread between two biscuits. Allow to chill in the fridge for approximately 1 hour before serving. I had filling leftover.
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