Ingredients
For the Biscuits
113g Softened Butter
75g Granulated Sugar
165g Dark Brown Muscavado Sugar
1/4tsp Bicarbonate of Soda
1/2tsp Salt
3tsp Ground Cinnamon
3/4tsp Ground Nutmeg
1/2tsp Ground Ginger
1/4tsp Ground White Pepper
1/4tsp Ground Black Pepper
1 1/2tsp Vanilla Extract
235g Plain Flour
1 Egg, Beaten
Chilli Powder
For the Filling
25g Softened Butter
1.5tbsp Instead Custard Powder
100g Icing Sugar, sieved
1/2tsp Vanilla Extract
2tsp Milk
Method
1. Cream the butter and sugars until light and fluffy. Add all the other dry ingredients except the flour, and mix until properly incorporated.
2. Slowly add the beaten egg, mixing between each addition, then add the flour, and fold in. Collect up all the dough and wrap in cling film. Refrigerate for 20 mins. Preheat oven to 190C/fan 170C.
3. Take a lump of dough, and roll out on a floured surface to about 1/2cm in thickness and using a cookie cutter, cut out cookies, and using a palette knife, transfer onto a lined baking tray. Rub a little chilli powder into each biscuit, and place batch in the oven for 9-10 mins. In the meantime, roll out and cut another batch. Once cooked, leave for 2 mins, then place on a wire rack. They will be soft and will harden when cool, so be careful.
4. To make the filling, cream the butter until light, and slowly add the custard powder and sugar. Add the vanilla and mix until well combined. Add more milk/icing sugar until you achieve a thick paste texture. Spread a dollop on one, leaving a bit on the edges without, and place another on top, wiggling it to spread the filling around the entire biscuit.
Enjoy :)
