Ginger Nut Biscuits with a Cream Cheese Filling

Spruce up an old favourite recipe for morning coffee by adding a creamy filling. These also make an excellent hostess gift.

Ginger Nuts

185g butter
250g brown sugar
1 egg
75ml golden syrup
2 cups cake flour
1T ginger paste (mix 1T finely grated ginger in a food processor with 1/2T olive oil) or use 2T ground ginger
2t bicarbonate of soda
1/2t salt

Preheat the oven to 180C

Cream the butter and sugar. Beat in the eggs and syrup. Add the sifted flour, salt, ginger and bicarb a little at a time until incorporated into the batter.

Chill in the fridge for 30 minutes. Roll into balls, place on a baking tray and press down to flatten slightly. Allow room to spread. Bake for 10 minutes. Sandwich with this creamy filling once cooled.

Ginger Nut Cream


15 ml chopped preserved ginger
60 ml chopped pecan nuts
60 ml orange marmalade
1 x 230 g tub cream cheese at room temperature

Mix together the ginger, nuts, marmalade and cream cheese.  Spread onto half the ginger biscuits and top with the remaining biscuits.  Sprinkle with sugar and serve with coffee or a glass of port.  Garnish with sugared orange peel.