Melting Moments with a hint of Ginger
Raspberry buttercream Icing
Ingredients - Cookies
200g soft butter
73g icing Sugar
1t Ground Ginger +
210g flour, sifted together
Ingredients - Icing
120g softened butter
200g icing sugar, sifted
25g raspberry Jam
Method - Cookies
Cream butter and sugar together until creamy and soft. Add ginger and flour sifted together and stir until a smooth batter forms. Don't overmix as your cookies will flatten when baking.
Now, you can either put into a piping bag and make pretty rosettes with a star nozzle or just form into balls on lined baking trays and flatten with a fork (as I have done here in the picture)
Bake cookies low and slow to encourage a melt in your mouth tender result.
140 Centigrade for approx 20-25 mins. Cookies should smell delicious but not be coloring just yet. Cool on tray for 5 mins then transfer to a wire rack to cool completely.
To make Icing:
Beat/whip butter and icing sugar together until light and creamy.
Stir through jam.
Use icing to sandwich cookies together.
Try not to eat them all in one go!
This recipe for melting moments is so endlessly adaptable,
you can really try any flavours with it.
Lemon Melting Moments - Coming soon to a blog post near you
Happy Baking all!
♥ ♥ ♥
♥ Paula Shoe Fiend.
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