Ginger and Nutella Cookies
Fluffy Nutella buttercream sandwiched between crisp ginger cookies and drizzled with choc Nutella sauce.
Servings: 22 cookies
- 225 grams SR flour (1 3/4 cup)
- 55 grams caster sugar (1/4 cup)
- 85 grams butter
- 1/2 teaspoon bicarb soda
- 1 1/2 teaspoon ground ginger
- 4 tablespoons golden syrup (use only enough to form a dough)
- 1 1/2 cups icing sugar
- 80 grams butter
- 1 tablespoon milk
- 1/4 cup Nutella
Choc Nutella Drizzle
- 50 grams milk chocolate
- 2 teaspoons Nutella
Pre-heat oven to moderate (170 degrees celsius, fan forced).
Sieve flour, bicarb soda and ginger together into a bowl.
Chop butter into cubes and rub into dry mixture.
Add sugar and stir through mixture.
Add enough of the golden syrup to bind the mixture together to form a dough. Add a little additional syrup if required.
Turn onto a lightly floured surface and roll out as thinly as possible.
Use a small round cutter (about 5cm diameter) to cut out biscuits.
Place onto a baking tray lined with baking paper.
Bake for 7-10 minutes.
Allow to cool.
Nutella Buttercream Frosting
Beat sugar, butter and milk on med-high speed until light and fluffy.
Add Nutella and beat on medium to combine.
Pipe frosting into middle of a cooled ginger biscuit and add another biscuit to the top. Push down gently to create a cookie sandwich.
Calories: 179kcal | Carbohydrates: 26g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 81mg | Potassium: 35mg | Fiber: 1g | Sugar: 17g | Vitamin A: 187IU | Calcium: 9mg | Iron: 1mg