Makes 8 individual pies
Total 90 mins
INGREDIENTS
For the pies:
• 2 cups all-purpose flour
• 1tbsp ground ginger
• 1/2 tbsp ground cinnamon
• 1tsp ground nutmeg
• 1tsp ground cloves
• 1 1/4 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk
• 1 tsp vanilla
• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 large egg
• For filling:
• 1/2 cup unsalted butter, softened
• 1 1/4 cups icing sugar sugar
• 2 cup cream cheese, softened
• 1 tsp vanilla essence
For the toffee:
- 1 cup caster sugar
- 1 tsp ground ginger
Method
1. Preheat oven to 160° C
2. Whisk together flour, spices, baking soda, and salt in a bowl until just combined.
3. Beat together butter, vanilla essence and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, (about 3 minutes). Add egg, beating until fluffy. Reduce speed to low and alternately mix in flour mixture and buttermilk, scraping down side of bowl occasionally, and mixing until smooth.
4. Spoon 1 tbsp mounds of batter about 3cm apart onto large, lined/greased baking pans. Bake for 11-12 mins or until tops are puffed and cakes spring back when touched, transfer pies with a spatula to a rack to cool completely.
5. To make the filling beat together butter, icing sugar, cream cheese, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
6. Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
7. To make the toffee sprinkle a thin layer of caster sugar on a small saucepan over a medium heat. Once the sugar has melted, sprinkle another thin layer of sugar. Do not stir or use a spoon. Once melted, sprinkle another layer of sugar. Repeat until all sugar is used and sugar is a golden colour.
8. Sprinkle the ground ginger, swirl around by holding the handle of the saucepan and carefully moving around. Then carefully pour the toffee onto a lined baking tray and leave to cool completely.
9. Once toffee has cooled, lay another sheet of baking paper then gently bash with a rolling pin into a fine crumb texture.
10. Dust pies with icing sugar and ginger toffee sprinkles.
Jaz Culinary 