As much as I like baking, I’ve always seen biscuits as my bête noire. They’re not difficult to make, nor do they take much time. It’s just that I don’t think you have much wiggle room when it comes to baking them – presumably due to their smaller size. As such, as little as 60 seconds can be the difference between undercooked and burnt. Cakes, bread and even pastry are, in that regard at least, much more forgiving.

That doesn’t mean that I don’t like making biscuits. It just means that I tend to make way more than I’ll ever need. A few batches will allow me to refine the timings and produce at least a dozen edible examples. Not that the overcooked ones are ever wasted, you understand. They’ll get their time to shine – in other desserts like cheesecakes and trifles. Unless they’re really burnt, in which case the birds in the garden can have them!

It’s been a while since I last made biscuits. Indeed, this recipe for Ginger and Lime sandwich creams last saw the light of day a couple of Christmases ago when I made some for my Nan. Like many people of her age she’s a big fan of stem ginger – both crystallised and in syrup. Making her some spiced biscuits was a bit of a no-brainer on my part. They were very gratefully received and, according to my mum, didn’t last long. You can’t complain about that, can you?

When baked these biscuits have a texture similar to a Ginger Nut – with a firm, cracked crust. They are very much the sort of biscuit that will snap rather than crumble. It’s for this reason that I fill them with a lime and ginger buttercream. This adds moisture and a lovely citrussy freshness that really complements the ginger heat.

Oh and these biscuits can be made entirely vegan, as they are here with a non-dairy baking spread. If you prefer the added richness that comes from butter then use that instead. Just allow it to soften to room temperature before using it. Unless you have forearms like Popeye, in which case you’ll be just fine.

Ginger & Lime Biscuits

The first incarnation of these biscuits was made as a Christmas present for my Nan, but like all good things I don’t see the point in only enjoying them once a year. If you’re after some spicy and zesty biscuits to accompany your tea break then these come highly recommended.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert, Sweets
Cuisine: Baking, Desserts
Servings: 32 (see Recipe Note)
Calories: 142kcal


for the Biscuits

  • 300 g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Ground Mixed Spice
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 125 g Soft Brown Sugar
  • 150 g Vegan Baking Spread
  • 100 g Golden Syrup

for the Filling

  • 50 g Vegan Baking Spread
  • 100 g Icing Sugar
  • 1 ball Stem Ginger drained and finely chopped
  • 1 tsp Syrup from Stem Ginger Jar
  • 1 Lime juiced and zested


Make the Biscuits

  • Preheat the oven to 180°C. Line two baking trays with parchment and put to one side.
  • Sift the flour, bicarbonate of soda and spices together into a bowl. Mix well, before adding in the sugar and mixing again.
  • Rub in the softened vegan baking spread until you have a crumbly texture, before adding the golden syrup and bringing together as a soft paste.
  • Divide the mixture into 24 balls each about the size of a teaspoon (though obviously you can make them as big or small as you like) and arrange on the prepared baking sheets. Flatten them down once they’re on the sheet and make sure to leave plenty of space between them, as they will spread. Put into the fridge for 20-30 minutes to cool down before baking.
  • Put into the oven and bake for 12-15 minutes, until spread out and crackled across the top.
  • Once cooked, remove from the oven and cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely. Note: Check the biscuits after 10 mins – you want them to have formed a crust but still be a little soft to the touch.

Make the Filling

  • Put the butter into a mixing bowl and beat until soft. Sieve in the icing sugar in stages, beating well each time, until well combined. Once light and fluffy add in the ginger, ginger syrup, lime juice and lime zest before mixing again.
  • Put to one side until needed.

Assemble the biscuits

  • Put a teaspoon full of the filling onto the bottom of one biscuit, then place a second biscuit on top and squeeze together, spreading the filling out towards the edges.
  • Store in an airtight container – they should be ok for a few days, though I doubt they’ll last that long.


Depending on how big you make these you’ll get between 16 and 30 sandwich creams. The ones in the photo are a little smaller, as I wanted them to be a little treat for the office. I got 28 sandwich creams out of the mixture. Therefore the calorie count shown here is for those. If they turn out larger you will need to adjust it accordingly.

Note: Nutritional Information is shown per serving of the recipe shown above. Any side dishes or garnishes shown in photos are not included unless they are specifically listed as part of the recipe.

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