In the most recent edition of SBS Feast magazine is this lovely recipe by Matthew Evans for Ginger Creams. My parents were visiting and so I had the perfect excuse to bake this indulgent snack.
Yes the main ingredient is butter, 200g, beaten with 1/4 cup brown sugar, 1 teaspoon of ground ginger and 1/4 teaspoon of nutmeg until pale and fluffy.
Combine the sifted flours (200g plain flour and 50g cornflour) with the butter and roll into balls.
Press down with two fingers and bake for 15 minutes at 180C.
Allow to firm up in the tray before transferring to a wire rack to cool.
Prepare the buttercream by beating 50g butter with 100g icing sugar.
Then beat in 1/2 teaspoon ground ginger, 1/2 teaspoon ground white pepper and 1 teaspoon lemon juice.
Join your biscuits together and enjoy!
The white pepper in the icing actually works really well, it just brings out the ginger flavour.