*Ginger Oat Sandwich Cookies*
with a Lime Buttercream Filling Makes 12 filled cookies These gorgeous cookies are crunch on the outside, chewy on the inside and filled with a lovely lime buttercream filling. 150g of unsalted butter, at room temperature (2/3 cup) 100g of golden caster sugar (1/2 cup) 150g of soft light brown sugar (3/4 cup) 1 large free range egg 1 tsp vanilla eextract 1 tsp cinnamon extract 1 tsp ginger extract 1 tsp apple cider vinegar 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1 tsp ground ginger 140g of plain flour (1 cup) 240g of rolled oats (2 1/2 cups) 35g of crystalized stem ginger, finely chopped (1/4 cup)
For the buttercream: 60g of unsalted butter, softened (1/4 cup) 260g of sifted icing sugar (2 cups) the finely grated zest of one lime 1 TBS fresh lime juice Preheat the oven to 180*C/350*F/ gas mark 4. Line two baking sheets with baking paper. Set aside. Cream together the butter and sugars until light and fluffy. Beat in the egg, extracts, vinegar and salt. Sift in the baking powder, soda, cinnamon, ginger and flour. Stir in the oats and crystalized ginger. Scoop out 1 1/2 TBS of dough and roll gently between your hands to make a ball. Place on the baking sheets leaving about 2 inches between each. Bake for 8 to 10 minutes until the edges are golden and the centres are still slightly soft, rotating the trays halfway through the baking. The cookies will harden upon cooling. Allow to cool on the baking sheets for several minutes before scooping off onto wire racks to cool completely. To make the buttercream beat all of the ingredients together until smooth. Divide between twelve of the cookie halves. Sandwich together with the remaining twelve cookies. Store in an airtight container. |
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