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ginger cookie sandwiches with lemon mascarpone

Ginger cookie sandwiches with lemon mascarpone

Sandwich ginger biscuits with a creamy, zesty filling to make these gluten-free teatime treats that are aromatic with wintry spices - cloves, nutmeg and cardamom


- 1 cup all-purpose flour

- 1/2 cup brown sugar

- 1/4 cup butter, softened

- 1 egg

- 1 tsp ground ginger

- 1/2 tsp ground cinnamon

- 1/4 tsp ground nutmeg

- 1/4 tsp salt

- 1 tsp vanilla extract

- 1/2 cup mascarpone cheese

- 1/4 cup powdered sugar

- 1 lemon, zest and juice

- Olive oil for greasing



1. In a large mixing bowl, combine the flour, brown sugar, ginger, cinnamon, nutmeg, and salt.

2. Add in the softened butter and mix until the mixture becomes crumbly.

3. In a separate small bowl, beat the egg and vanilla extract together. Pour this into the flour mixture and mix until a dough forms.

4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

5. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it with olive oil.

6. Remove the dough from the fridge and roll it out on a lightly floured surface to about 1/4 inch thickness.

7. Use a round cookie cutter to cut out cookies from the dough. Place them on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden brown.

8. While the cookies are baking, make the lemon mascarpone filling. In a mixing bowl, combine the mascarpone cheese, powdered sugar, lemon zest, and lemon juice. Mix until well combined.

9. Once the cookies are done baking, let them cool completely on a wire rack.

10. Once cooled, spread the lemon mascarpone filling on the bottom side of half of the cookies. Top with the other half of the cookies to create cookie sandwiches.

11. Optional: To make the sandwiches look more visually appealing, you can dust the tops of the cookies with some extra powdered sugar or drizzle with melted chocolate.

12. Serve and enjoy your delicious ginger cookie sandwiches with lemon mascarpone filling! They can be stored in an airtight container in the fridge for up to 3 days.

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