Orange flour

Cranberry, Ginger and White Chocolate Sandwich Biscuits


Crumbly, yet slightly soft biscuits bursting with fruity cranberries and piquant ginger bits, sandwiched together with creamy white chocolate. So good, you’ll be plunging your hand into the biscuit tin for a second!


170g caster sugar

140g salted butter, at room temperature

1tsp vanilla essence

1 egg

10og plain flour

1tsp baking powder

75g dried cranberries

40g crystallised ginger

200g white chocolate


– cream together the butter and sugar

– beat in the egg and vanilla essence

– sift in the dry ingredients and mix in until the mixture forms a dough

– between 2 sheets of non-stick baking paper roll out dough to around 4mm thick, then refrigerate for half an hour

(preheat oven to 180*c and line 2 baking trays with baking paper)

– cut ont circles form the dough with a smallish round cutter and place 2cm apart on your baking trays

– bake in the over for 12 minutes, until just beginning to golden

– remove from oven and allow to cool for a few minutes on the tray before transferring to a wire rack to cool completely

– once completely cooled, melt the white chocolate over a bain marie and use to glue to biscuits together to for a sandwich

– leave to set before enjoying dunked in a cup of tea!



One comment on “Cranberry, Ginger and White Chocolate Sandwich Biscuits

  1. sophiebowns
    December 20, 2013

    MMM! How delicious 🙂

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This entry was posted on December 20, 2013 by in Baking, Biscuits, Christmas, Easy and tagged , , , , , , , .
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