Recipe Ginger crunch creams
Ingredients
- 1kg Macphie Soft & Chewy Cookie Mix
- 1 tbsp ground ginger
- 120g water
- Macphie Cream Cheese Frosting
- Finley diced stem ginger
Method Makes 10-12 biscuits
Place the Macphie Soft & Chewy Cookie Mix and water into a machine bowl fitted with a paddle. Mix on slow speed until a dough is formed.
Preheat the oven 180°C and line 2 baking trays with baking paper. Scoop out a tbsp of the dough and with your hands, roll into a walnut-sized ball and place on the lined tray. Repeat with the remaining dough to create 18 balls, ensuring they are spaced well apart on the trays to allow them to spread when baked. Return to the fridge to chill for 10 mins.
Bake for 15 minutes from chilled until the tops are browned and cracked then leave to cool on the trays and then on a wire rack.
Mix the stem ginger through the Macphie Cream Cheese Frosting and pipe into the biscuits to make sandwiches.
