Since falling in love with Whoopie Pies last week, I have decided that I should institute “Whoopie Wednesday”, on which day I shall continue to explore all the flavours of WhoopieHood (until I can no longer think of any more flavours). This should keep me going for a while – I have a running list.
Today – Ginger Kiss Whoopie Pies.
I mentioned these last week as being Whoopie-Not-Whoopie treat available in New Zealand, and my Kiwi friends have now reminded me of their name: Ginger Kisses. I really love ginger, so have gone for ginger upon ginger upon ginger flavours in these babies. They are wonderfully reminiscent of yesteryear baking. I’m sure the Country Women’s Association of 1953 would approve, though they might balk at the fact there is white pepper in the batter (they shouldn’t though because it amps up the hotness of the ginger!). Have a go at them – I think you’ll agree that they are irresistible in the most old school way!
Ginger Kiss Whoopie Pies
Ginger Whoopie “cookies”
ingredients
125g butter
1 cup brown sugar, well packed
1 egg
2 cups flour
3 tbsp ground ginger
1/4 tsp nutmeg
1/8 tsp white pepper
1 1/2 tsp baking soda
1/2 tsp salt
1 cup milk
mixing
Beat the butter and brown sugar until very pale and creamy.
Beat in the vanilla and egg until very smooth. Sift over the flour, ginger, nutmeg, white pepper, baking soda and salt and mix until mostly combined. Add the milk and beat until the mixture is lighter in colour and fluffy. Spoon the mixture into a very large piping bag fitted with a 10mm round nozzle.
Pipe 4cm rounds of the mixture onto a baking sheet lined with bake paper, leaving at least 3cm between each “cookie” for spreading. You will need to do two baking sheets of approximately 20-22 “cookies” each.
Bake the cookies at 180 degrees Celsius for 10 minutes or until slightly firm to the touch. The cookies will still be “whispering” when you take them out of the oven. Let cool on the tray. When cold, fill with the buttercream (about 18g of buttercream per Whoopie Pie) using a piping bag fitted with your favourite nozzle, or, as I have done, load the buttercream into a ziplock bag and snip the tip then pipe from there. Top your buttercream filled cookie with another cookie as a lid.
Glacé ginger buttercream
ingredients
200g unsalted butter
200g icing sugar
2 tsp ground ginger
2 tbsp green ginger wine
1/2 cup finely chopped glacé or crystallized ginger
mixing
Beat the butter until creamy. Add the icing sugar and beat 2 minutes until very pale and fluffy. Add the ground ginger and green ginger wine and beat for another minute. Finally, add the chopped ginger and beat until well distributed.
Enjoy!xxx
