Needed some biscuits for the week, so I had a look at Mary Berry’s baking bible for inspiration. I came across one that caught my attention, however it was missing a filling that I was looking for.
I then came up with the idea of maybe turning them into sandwich biscuits. The one that caught my interest was Yorkshire Gingernuts, since I love ginger.
For my filling, I didn’t want a plain vanilla buttercream. so I looked around for inspiration and noticed some lemons in the fruit basket of my kitchen. So I though, how about making Lemon Yorkshire Gingernut sandwich biscuits since lemon and ginger go well together.
The recipe for the biscuit itself was straight forward. Below is a link to a website I found with Mary’s recipe.
In the U.S. around my area you cannot find golden syrup as called for in the recipe, so a couple of months back I made my own. It is pretty easy to do. I was happy to be able to have a recipe where I could finally use this again. The recipe suggested making small walnut size biscuits, but I decided to make mine a little bigger since I was making them into a sandwich. I weighed each piece of dough to 25 grams. Although I was happy with the biscuit from a taste and texture perspective, I would probably make them at 20 grams so they are smaller. You should also make them on the thinner side as mine ended up a little thick, so press the dough down when you put them on the baking sheet. I say this as they a relatively hard biscuits and you don’t want to break a tooth, so its better to make them on the thinner side.
I found that the dough was still quite dry when I added all of the ingredients, so you have to press them together in the palm of your hand and shape them on the baking sheet.
For the lemon butter cream, I used the following recipe which should be enough for 20 biscuits.
- 3/4 cup of soft butter
- 2 1/2 confectionary or icing sugar
- Zest of one lemon
- 3 tsp of fresh lemon juice
- 3 tbsp of heavy cream
In a bowl, mix the butter and confectionery sugar together on medium speed for about 1 minute. Then add all remaining ingredients and beat for another 2-3 minutes until the buttercream has a soft creamy texture. You can add more of less lemon juice to taste if you like.
What I love about baking is that you can play with a recipe and change it to make it your own. In this case I took a biscuit and turned it into a sandwich biscuit but adding a lemon buttercream. Please leave a comment below if you try these, would love to hear your thoughts and if you have changed a recipe around how did it come out?
