- flour - 2 3/4 Cups
- tartar - 2 teaspoons
- soda - 1 teaspoon
- salt - 1/2 teaspoonfuls
- ginger - 2 teaspoons
- cinnamon - 1 teaspoon
- cloves - 1/2 teaspoons
- Softened butter - 3/4 Cups
- vegetable fat - 1/4 Glass
- sugar - 1/2 cup (plus sugar for sprinkling)
- brown sugar - 1/2 cup
- black treacle - 1/4 Glass
- eggs - 2 pieces
- vanilla - 1/2 teaspoonfuls
- softened cream cheese - 1/4 Glass (filling)
- softened butter - 1/4 Cups (filling)
- Vanilla - 1/2 Teaspoon (stuffing)
- orange peel - 2 teaspoons (filling)
- salt - 1 Pinch (stuffing)
- powdered sugar - 2-2 1/2 Cups (filling)
1. Make a cookie. In a large bowl, mix the flour, tartar, soda, salt, ginger, cinnamon and cloves. In another large bowl, whip butter and vegetable fat. Add both types of sugar and whip. Add eggs, one at a time, whisking after each addition. Mix with molasses and vanilla. Add half the flour mixture and mix. Add the remaining flour to a bowl and whip. 2. Cover the bowl with a plastic wrap and put in the refrigerator for 30 minutes. Preheat the oven to 190 degrees. Spread two baking trays with silicone mats or parchment paper. Take 1 tablespoon of dough, form a ball and roll it in sugar. Lay the cookies on the baking sheet, about 5 cm apart. 3. Bake the biscuits for 8-10 minutes, until golden brown and cracks on the top. Allow to cool on baking trays, and then put on a rack and allow to cool completely before applying the cream. 4. Make the stuffing. In a bowl, whip the cream cheese and butter together. Stir with vanilla, orange peel and salt. Add 1 1/2 cups of sugar and beat until only combined. Add more sugar, 1/4 cup at a time, until the filling becomes soft, but thick enough. If it is too dry, add a small amount of orange juice to soften it. Lubricate the bottom of the pastry with toppings and cover with the other halves, forming sandwiches.
Servings: 4-6