ginger whoopie pies
with spiced candied ginger cream

Preheat the oven to 175°C (340°F/Gas 3–4). Grease and flour 2 baking trays or 3 whoopie pie tins. Sift the flour, bicarbonate of soda, salt and ginger together into a large bowl. Place the sugars and butter in the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until light and creamy. Add the vanilla extract and egg and beat for a further minute. Reduce the speed and add the flour mixture, in 3 batches, alternating with the milk and beat until combined, scraping down the sides of the bowl as required.

Place 1½-tablespoon amounts of batter about 5 cm (2 inches) apart on the trays and bake for 8–10 minutes or until cooked through. Cool for 5 minutes on the trays, then transfer to wire racks to cool completely.

Meanwhile, to make the ginger cream, place the cream cheese and butter in the bowl of an electric mixer and beat on medium speed for 2–3 minutes or until combined and smooth. Reduce the speed and add the maple syrup, icing sugar and spices and beat until combined. Fold in the candied ginger, cover with plastic wrap and refrigerate for 20 minutes or until firm.

Transfer to a piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe 2 tablespoons of filling onto half of the cookies. Sandwich with the remaining cookies.

MAKES 15

260 g (9¼ oz/1¾ cups) plain (all-purpose) flour

1 teaspoon bicarbonate of soda (baking soda)

pinch of salt

1 teaspoon ground ginger

110 g (3¾ oz/½ cup) caster (superfine) sugar

95 g (3 oz/½ cup lightly packed) brown sugar

125 g (4½ oz) unsalted butter, at room temperature

½ teaspoon natural vanilla extract

1 egg

250 ml (9 fl oz/1 cup) milk

SPICED CANDIED GINGER CREAM

375 g (13 oz/1½ cups) cream cheese, at room temperature

75 g (2¾ oz) unsalted butter, at room temperature

2 teaspoons maple syrup

125 g (4½ oz/1 cup) icing (confectioners’) sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

35 g (1¼ oz) candied ginger, chopped