ginger sandwich cookies with miso white chocolate ganache

cookies

160g butter, softened

110g sugar

60g brown sugar

85g molasses

1 egg

1tsp vanilla

270g flour

2tsp baking soda

2tbsp ground ginger

1tsp ground cinnamon

1tsp ground nutmeg

1/2tsp cloves

pinch of salt

ganache

125g white chocolate chips

60g double cream

1tbsp white miso

1tsp vanilla

method

Cream the butter and sugar(s) in the bowl of a stand mixer with the paddle attachment or a large bowl, using a wooden spoon until pale and fluffy. Add the molasses, vanilla, and egg, and beat until combined.

In a separate bowl, combine the flour, baking soda, spices and salt. Gradually add the dry ingredients to the wet, stirring well between each addition, and mix to create a homogeneous dough. Cover the bowl with cling film and leave to chill in the fridge for 2 hours.

Preheat the oven to 350F, and line two baking trays with parchment paper.

Using an ice cream scoop or two spoons, scoop the dough into even balls. Then place them on the baking tray, leaving an inch gap in between each cookie so that they have enough room to spread. Bake for 10-13 minutes.

When they come out of the oven, the edges should be slightly brown, and a crust should have formed on top. Allow to cool completely.

To make the ganache, place the chocolate chips into a small bowl. Measure the cream and vanilla into a small saucepan and set it over a medium to high heat. Once it comes to a boil, immediately pour the cream over the chocolate. Stir with a spoon until smooth, then add the miso, mix until fully combined. Cover the bowl with cling film and place it in the fridge for 30 minutes to an hour.

Once the cookies are cool, pair them up with similar-sized cookies. Take a spoonful of the ganache (which should be thickish at this point) and spread it over the back side of a cookie. Take the matching cookie and place it on top, pressing it slightly to make sure the ganache comes all the way to the edges:)