Gingerbread Whoopie Pies

Veg  CD  CBF  N. American  40mins

Makes 8 x 7cm/3-inch whoopie pies    Cold  Vegetarian   Spices  Baked Fayre Teatime   Cakes  Cookies  North America  USA

Ingredients
100g/4oz Butter, softened
100g/4oz Dark Brown Sugar
2 Eggs
1 tbsp Milk

1 tbsp Black Treacle
1 teasp Ground Ginger
½ teasp Mixed Spice
225g/8oz Self Raising Flour
½ teasp Salt
For the Filling
2 Egg Whites
225g/8oz Castor Sugar
90ml/3fl.oz. cold water
1 tbsp Golden Syrup

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease 3 or 4 large baking sheets.

2. In a large bowl, cream together the butter and sugar then add the eggs, milk  and treacle and beat until well blended

3. Mix together the flour, ginger, mixed spice and salt then add to the butter mixture and mix to form a smooth thick mixture.

4. Drop spoonfuls of the mixture onto the prepared baking sheets to make 16 cakes making sure you space them about 5cm/2-inch apart on all sides, then using the back of a spoon, spread each into 7cm/3-inch circles.

5. Bake for 12-15 minutes until they are firm to the touch. Remove from oven, transfer to a wire rack and allow to cool completely.

6. For the filling place all of the filling ingredients in a large heatproof bowl and whisk until well mixed.

7. Place the bowl over a saucepan of rapidly boiling water, then whisk constantly for 5-7 minutes or until the mixture is thick and creamy and stands in peaks. Using an electric whisk is easier.

8. Remove from heat, whisk for a further minute or so then allow to cool completely.

9. Assemble the whoopie pies by spreading the flat side of a cold cake with a generous amount of filling. You can also pipe the filling for an extra decorative effect. Place another cake, flat side down, on top of the filling then press together lightly.


 

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