Ingredients:
100g unsalted butter
50g caster sugar
100g light brown sugar
25g black treacle
1 large egg
½ tsp vanilla extract
¼ tsp bicarbonate of soda
175g gluten-free flour
1 tbsp ground ginger
½ tsp ground black pepper
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground cardamom
75g icing sugar, to coat
For the filling
175g mascarpone
85g lemon curd
Recipe:
To make the cookies: Put the butter, sugars, treacle, egg and vanilla in a large bowl and until smooth and combined. In a separate bowl, mix together the remaining ingredients except the icing sugar. Add the dry ingredients to the mixture and mix until a sticky dough is formed. Cover with cling film and chill for at least 4 hrs.
Heat oven to 180 degrees and line two baking trays with baking parchment. Roll the cookie dough into balls, then roll in the icing sugar. Place on the lined trays, leaving about 2.5cm space between cookies.
Bake until just lightly browned around the edges, swapping the trays over halfway through cooking. Allow to cool on the trays for 10 mins
To make the filling, beat together the mascarpone and lemon curd in a bowl until smooth and creamy. Transfer to a piping bag fitted with a plain round piping tip. Pipe a layer of the cream onto the base of half the cookies and sandwich together with the other half.
Keep for 3-4 days in a sealed container in the fridge till the texture turns soft and cakey.
By: Archa Dave
