Gingerbread cookies with cinnamon custard buttercream filling

Ingredients – makes 12 cookies

For the gingerbread cookies:

  • 300 g plain flour, plus extra for dusting
  • 150 g butter
  • 60 g white sugar
  • 60 g brown sugar
  • 30 g honey
  • 2 egg yolks
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ¼ teaspoon ground cloves

For the cinnamon custard buttercream filling:

  • 150 g softened butter
  • 225 g icing sugar
  • 1 teaspoon ground cinnamon, plus extra for dusting
  • 2 tablespoons cornstarch
  • 100 ml milk


Make the gingerbread cookies:

  • Tip the flour and butter into a food processor and whizz to fine crumbs. When not using a food processor: rub the flour into the butter between your fingers until they form fine crumbs.
  • Add the sugar, honey, spices and egg yolks, then whizz to a smooth dough. When not using a food processor: knead the sugar, honey, spices, egg yolks and buttery flour crumbs to form a smooth dough.
  • On a lightly floured work surface, roll out the pastry to a thickness of about 5 mm and cut out 24 stars.
  • Put the stars on baking trays lined with baking parchment and cool for 30 minutes in the fridge.
  • Heat the oven to 180C/160C fan/gas 4 and bake the gingerbread cookies for 20 minutes.
  • Remove from the oven, put on wire racks and leave to cool.

Make the filling:

  • Mix the cinnamon and the cornstarch with the milk. Bring to a low boil for about 3 minutes, stirring constantly with a whisk until the mixture thickens. Set aside and leave to cool completely.
  • Sift the icing sugar into the softened butter, and beat to incorporate. Add the cooled custard to the sugared butter and mix thoroughly until smooth.
  • Pipe some custard buttercream onto a cookie, then sandwich with another cookie. Clean the edges with a knife.
  • When all the cookies are ready, dust with the extra cinnamon.

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