100g unsalted butter
100g light brown sugar
50g golden caster sugar
25g black treacle
1/4 tsp bicarbonate of soda
175g plain gluten free flour
2 tsp ground ginger
1/4 tsp ground black pepper
1/4 tsp ground cloves
1 tsp vanilla extract
For the filling
85g lemon curd
In a stand mixer, mix together the butter and sugar until pale and fluffy.
Add the treacle and egg.
In a separate bowl sift the rest of the ingredients together then add to the butter mix and fold through until all combined.
Cover with cling wrap and place in the fridge for at least four hours.
Preheat the oven to 180°C and line a baking tray with wax paper. Bake for 15 minutes.
The original recipe advised to add a tsp of the mix and leave room for it to spread, but it is a wet mixture and hard to get them all the same, so I spread the mixture into a square around 3cm thick then baked it and cit the cookies out with a cookie cutter. This wworked better for me, but you can try the oother way and see how you go.
The first batch I did as a tsp each but then they spread out and I cut them with a cooker cutter anyway to even them up.
Once cooked, remove from the oven and allow to cool and harden a little on the baking tray before placing on a cooling rack.
For the filling, whisk together the mascarpone and lemon curd then pipe intothe middle of your biscuits. Add the top cookie and serve.