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

Method

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.