|Piped ginger cream rosettes, as made by EJ|
These little sandwich rosettes are glued together with a rich buttercream studded with tiny pieces of home-made stem ginger. The biscuits are a viennese adaptation flavoured with a little ground ginger, with a melt-in-the-mouth lightness which means you won't stop at just one.
|Ginger viennese rosettes with stem ginger buttercream|
This recipe makes 16 sandwiched biscuits (depending on the size of your piped rosettes)
To make 32 ginger rosettes, you will need:
25g icing sugar
140g plain flour
1/4 tsp baking powder
1tsp ground ginger
To make the stem ginger, you will need:
100g fresh ginger root
8-10tbs caster sugar
To make the stem ginger buttercream, you will need:
150g icing sugar
2tsp stem ginger, finely diced
2tsp stem ginger syrup
Piping bag with small star nozzle
To make the viennese rosettes:
Pre-heat the oven to 180C (fan), line two baking trays with baking paper and lightly grease.
Sift the icing sugar into a bowl, add the butter and cream together with a spoon until soft and fluffy. Sift in the plain flour, baking powder and ground ginger and mix into a smooth batter.
Prepare a piping bag with a small closed star nozzle and spoon the mixture into the bag, tie the end. Pipe approximately 32 small rosettes onto the prepared baking trays -space them apart and try to organise them in pairs of the same size. (The mixture might be quite difficult to pipe, you may find it easier to spit the mixture into two batches to pipe).
|Ginger viennese rosettes, piped and ready to bake|
To make the stem ginger:
Peel the ginger root and chop into little cubes approximately 5mm x 5mm. Place in a saucepan and cover completely with cold water. Heat the water and boil the ginger for approximately 10 minutes - drain off the water.
Add equal parts caster sugar and water to the pan (use the measurements above as a guide) - the ginger will need to be just covered in the pan. Return to the heat and use your sugar thermometer to measure the temperature as the mixture heats. Heat until the temperature reaches 105C (jam temperature). Then remove from the heat and allow to cool.
To make the stem ginger buttercream and assemble:
Cream the butter with a spoon until soft and fluffy, gradually sift in the icing sugar, stirring to combine with the butter.
Finely dice up the stem ginger and add this to the buttercream along with the syrup. Add approximately 1tsp water to the icing, adding 1/4tsp at a time until the icing is a smooth piping consistency.
Arrange the biscuits wrong side up, in pairs of the same size. Spoon the buttercream into a piping bag and snip the end. Pipe a spiral of buttercream onto half of the biscuits and sandwich together. Dust with a little icing sugar, then they are ready to enjoy :)
I've sent these biscuits to someone as a gift this week, it was actually really hard to give these ones away (although I did eat all of the mis-shapes, so it's not as if I've really missed out), I just hope they arrive in one piece!
Keep the rest of the stem ginger in a sealed container and refrigerate, enjoy within one month.