Gift idea: Ginger and vanilla cream hearts

Ginger and vanilla cream hearts
Makes about 24

285g unsalted butter, finely chopped
11/2 tsp vanilla extract
11/2 cups (240g) icing sugar, sifted
11/3 cups (200g) plain flour
2 tsp ground ginger
1/2 tsp baking powder
1/3 cup (50g) custard powder
2 tsp lemon juice
2 tbs finely chopped crystallised ginger

1. Using an electric mixer, beat 185g butter, 1/2 tsp vanilla and 1/2 cup sugar until light and fluffy. Sift dry ingredients over. Beat on low speed until mixture comes together. Form into a disc. Wrap in plastic. Refrigerate for 30 minutes.
2. Preheat oven to 180˚C. Line 2 oven trays with baking paper. Roll out dough between sheets of lightly-floured baking paper until 3mm-thick then, using a floured 5.5cm heart-shaped cutter, cut out shapes and place on lined trays. Using a skewer, prick outer edges of half the biscuits. Repeat with dough scraps until all dough is used. Bake for 8-10 minutes or until pale golden. Cool on trays.
3. Using an electric mixer, beat remaining butter and vanilla until light and fluffy. With motor on low speed, gradually add remaining sugar, lemon juice and ginger, beating until combined. Sandwich plain and dotted biscuits together with heaped teaspoonfuls
   of ginger and vanilla cream.
   

Recipe & Styling: Sophia Young. Photography: Andrew Lehmann.