♥ Ginger, marshmallow and caramel sandwich biscuits
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Time Less than 1 hour
Recipe Type: Baked goods
250 grams white sugar
125 grams light brown sugar
250 grams butter
1 extra large egg
5 ml vanilla extract
80 ml molasses
335 grams flour
10 ml baking powder
10 ml ground ginger
5 ml ground cinnamon
1 pinch nutmeg
1 pinch salt
80 ml boiling water
45 ml gelatine
2 cups castor sugar
1 can caramel treat
Preheat oven to 160°C. Line 2 baking trays with baking paper and coat with cooking spray.
Cream . cup (125ml) white sugar, brown sugar, butter, egg and vanilla, using an electric beater until pale and fluffy.
Sift over dry ingredients and mix by hand to form a stiff dough. Refrigerate for 30 minutes.
Place remaining white sugar in a bowl. Pinch off walnut-sized pieces of dough and roll into balls. Roll in sugar and place on baking trays. Flatten slightly with your thumb.
Bake for 12-15 minutes or until golden. Cool on trays for 5 minutes before placing on a rack to cool completely.
Add cold water to gelatine and allow to sponge.
Add hot water and stir until completely dissolved.
Heat castor sugar with another . cup (60ml) water until completely dissolved.
Beat gelatine mixture until fluffy. Gradually add sugar syrup, beating until mixture forms a fluffy meringue-like mixture. Spoon into a large piping bag.
Spread undersides of half the biscuits with caramel. Pipe marshmallow onto remaining biscuits and sandwich together.
Serve with filter coffee.
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