Try our version of this Kiwi classic! The addition of ginger and cardamom in the biscuit is a clever pairing with the orange buttercream filling!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
200 g butter, softened
½ cup icing sugar
1 cup flour
1 cup cornflour
1 tsp Gregg's Ground Ginger
1 tsp Gregg's Ground Cardamom
50 g butter, softened
1 tsp orange zest
1 cup icing sugar
1 Tbsp orange juice
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How do I make it ?
Preheat oven to 160°C (fan bake). In a mixing bowl beat the butter and icing sugar together until light and fluffy. Sift flour, cornflour, Gregg’s Ground Ginger and Gregg’s Ground Cardamom into the creamed mixture and mix to combine.
Roll into 24 small balls and place on a baking tray lined with baking paper. Press dough with a fork to gently flatten.
Bake for 15-20 minutes until cooked. Biscuits will be pale but base will be a light golden colour. Leave on the tray for 5 minutes before transferring to a baking rack to cool completely. When cold fill with orange buttercream.
Beat together butter, orange zest and icing sugar. Add orange juice to make it a spreadable consistency. Spread one half of the biscuits with the orange cream and join together with remaining biscuits.
Kraft Kitchen Tips!
With its complementary flavour notes, these melting moments pair well with Dilmah Green Rooibos Cardamom, Ginger & Orange Tea.