Gingerbread Creams is a community recipe submitted by cbear1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
In a small saucepan, heat the butter, syrup and sugars together until melted, stirring occasionally. Set aside to cool slightly.
Mix together the bicarb, baking powder, spices and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine. Use your hands to bring together into a soft dough. Add a splash of milk if needed.
Put the dough on a sheet of baking paper, and shape into a rectangle. Place another sheet of baking paper on top and roll out to 1/2 cm thickness. Place on a baking tray and chill in the fridge for 20-30 minutes.
Heat the oven to 190c/170c fan/gas 5. Line a large baking tray with more baking paper. Remove the dough from the fridge and cut out your shapes using a cookie cutter.
Place the shapes on your lined trays, and bake for 8-10 minutes. Leave to cool completely on the baking tray.
For the icing, in a mixer cream the butter and icing sugar, then add the rest of the ingredients. Spread onto half the biscuits, then sandwich together. Store in an airtight container.
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Guinness Gingerbread Problem (Using Baking Powder)
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