When I was in Waitrose at the weekend I saw some whoopie pies which reminded me I wanted to try a recipe for gingerbread whoopie pies. Apparently late last year, The New York Times proclaimed whoopie pies to be the new cupcake. The cupcake is dead, long live the whoopie pie? I don’t think so, but I’m always happy to try a new baking project.
- 16oz plain flour
- 1 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 6oz unsalted butter, softened
- 6oz brown sugar
- 1 egg
- 175ml molasses
- 175ml buttermilk
Preheat the oven to 170 degrees and line 2 baking sheets with greaseproof paper. In a medium bowl, whisk together the flour, salt, baking powder, and spices. In a separate bowl cream the butter and sugar. Mix in the egg. Mix in half the dry ingredients, add the molasses, then the remaining dry ingredients. Add the buttermilk (I couldn’t find buttermilk so just used full fat milk).
Put a good dollop of the mixture of the greaseproof paper. Space the cookie mixture a few inches apart, and bake 9-12 minutes. The cookies are done when they spring back when lightly pressed.Remove from oven and leave to cool for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.The recipe I followed used a cream cheese based filling which I don’t personally like. Instead I used Betty Crocker’s Vanilla Rich and Creamy Icing.Simply match the cookies together by size, and spread filling over half the cookies. Form sandwiches with the remaining halves, and serve or store in an airtight container.
This is how they turned out! My new favourite recipe!
The recipe makes 20 whoopie pies. I adapted the recipe from King Arthur Flour and changed the measurements from the US to UK equivalent.
Linking up to wow me wednesday, tasty thursdays and transformation thursday