Gingerbread and Macadamia Creams

A perfect biscuit sandwich for afternoon tea, especially around Christmas.

Ingredients for gingerbread dough

150 g brown sugar

500 g golden syrup

125 g butter

50 g eggs

650 g plain flour

10 g baking powder

5 g bicarbonate of soda

15 g mixed spice

20 g ground ginger

Method

Preheat oven to 180º C. Mix sugar, syrup and butter in a bowl, add egg and combine. Blend the dry ingredients and mix into the syrup mixture until dough is formed. Roll the dough out on a floured table to an approx. thickness of 3 mm. Cut with a round cookie cutter and place on trays with baking paper. Place a piece of macadamia nut on each cookie and bake for approx. 12 min.  Allow cooling before putting two biscuit together with buttercream or fondant.

Note: Store biscuits in an airtight container in the fridge.