Recipe: Spiced Ginger Cookie Sandwiches

These are reminiscent of the flavours of the Caribbean – a little like a tropical cocktail captured in a soft cookie.

Recipe: Extract from The Comfort Bake

Makes: 18–20


For the cookies:
60g salted butter
220g golden syrup
2 teaspoons finely grated lime zest
270g plain (all-purpose) flour
1 teaspoon bicarbonate of soda (baking soda)
2 teaspoons ground ginger
1 teaspoon mixed spice
½ teaspoon ground cinnamon
pinch of ground cloves
3 teaspoons lime juice

20g softened salted butter
60g cream cheese, softened
3 teaspoons finely grated lime zest
250g icing sugar
20ml lime juice


Place the butter, golden syrup and lime zest in a saucepan and place over low heat, stirring until the butter is melted. Increase the heat slightly, bring to the boil, then remove from the heat and cool for 15 minutes, stirring occasionally.

Sift the dry ingredients together then, using a large metal spoon, fold into the butter mixture, along with the lime juice. Leave the dough to stand for 1½ hours (30 minutes will suffice if the mixture is refrigerated, but in this case should be stirred after 15 minutes).

Preheat the oven to 160°C. Line two baking trays with baking paper.

On a lightly floured surface, roll the dough out to 6mm thick. Cut 5cm circles from the dough and place on the trays, allowing a little room for spreading. Re-roll any left-over dough to make more circles. The dough will make 36 to 40 circles, which will be enough for 18 to 20 cookie sandwiches. Bake for 15 minutes. Remove to a wire rack to cool completely.

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To make the filling:

Using hand-held beaters or a stand mixer, whisk the butter, cream cheese and lime zest together until smooth, then whisk in the icing sugar, adding enough lime juice to make a good spreading consistency.

To assemble, place 2 teaspoons of the icing on half of the upturned cookies and then top with the remaining circles. Leave to set.

The Comfort Bake by Sally Wise, photography by Samuel Shelley. Murdoch Books RRP $42.99

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