Recipes

Coconut Ginger Creams

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
180 g Butter ¾ cup
150 g Caster Sugar ¾ cup
50 g Egg 1 x 50 g
280 g Laucke Wallaby Flour 1¾ cups
10 g Baking Powder 2 tsp
70 g Coconut ¾ cup
GINGER CREAM
60 g Butter ¼ cup
25 g Golden Syrup 1 tbsp
130 g Icing Sugar ⅞ cup
3 g Ground Ginger 1⅔ tsp

Method

  1. Ginger Cream

  2. Beat the butter and golden syrup until light and creamy, gradually beat in the sifted icing sugar and ginger.

  3. Biscuits

  4.  Preheat oven to 190°C.

  5. Beat the sugar and egg in a mixing bowl until light and fluffy.

  6. Stir in the sifted flour, baking powder and coconut.

  7. Place the mixture into a piping bag fitted with a fluted tube, and pipe 4 cm rounds about 4 cm apart on prepared baking trays.

  8. Baking time is 12 minutes or until lightly browned.

  9. Yield approximately 24 completed biscuits.

  10. Cool biscuits on trays for 10 minutes before lifting onto wire racks to cool completely.

  11. Sandwich biscuits together with the ginger cream.

  • Biscuits-Cookies-Slices
  • Yield: 24 biscuits
  • Bake: 12 minutes
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