- Michelle Cuttance
Preheat oven to 170C / or 150C fan bake.
Sift flour, ginger, baking powder and baking soda together.
Beat butter, caster sugar and golden syrup until light and fluffy.
Add eggs, one at a time, beating until combined. Beat until creamy (do not worry if it looks a little curdled- it will come together in next step).
Beat in half the dry flour mixture. Repeat with the remaining mixture.
Leave to one side while you line your baking tray with baking paper.
Line three baking trays
Spoon two level teaspoons of mixture as one drop on the prepared tray.
Repeat leaving at least 5 cm gap between each dollop.
Bake one tray at a time for about 15 minutes or until golden and just firm to touch. Cool on the tray.
Heat cream on stove on a low heat (do not boil) remove from heat and add broken up the chocolate block.
Leave to cool then beat by hand or with electric beater on low.
Spoon this filling on the flat side of the ginger sponge and sandwich together.
Dust with icing sugar.