Ginger Crunch Creams
Ginger Crunch Creams — a Macphie recipe, makes 10-12 biscuits. Uses Macphie Soft & Chewy Cookie Mix 12.5 kg.
- oven temperature
- 180 °C
- chilling time
- 10 min
- baking time
- 15 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Soft & Chewy Cookie Mix 12.5 kg | 1 kg |
| Ground ginger | 1 tbsp |
| Water | 120 g |
| Macphie Rainbow Frosting Cream Cheese | |
| Finley diced stem ginger |
Method
Place the Macphie Soft & Chewy Cookie Mix and water into a machine bowl fitted with a paddle. Mix on slow speed until a dough is formed.
Preheat the oven to 180°C and line 2 baking trays with baking paper. Scoop out a tbsp of the dough and with your hands, roll into a walnut-sized ball and place on the lined tray. Repeat with the remaining dough to create 18 balls, ensuring they are spaced well apart on the trays to allow them to spread when baked. Return to the fridge to chill for 10 mins.
Bake for 15 minutes from chilled until the tops are browned and cracked, then leave to cool on the trays and then on a wire rack.
Mix the stem ginger through the Macphie Rainbow Frosting Cream Cheese and pipe into the biscuits to make sandwiches.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.