If you love ginger, then you’re going to absolutely love these biscuits! This is my version of a Fox’s Ginger Crunch Cream Biscuit. Two delicious sweet, crunchy, ginger flavoured biscuits, which are sandwiched between a thick layer of ginger spiced cream.
This recipe came about because I asked my husband what biscuit he would like me to recreate next and he said a Fox’s Ginger Crunch Cream. Never having tasted one myself, my English born husband had to explain to me the texture and flavour to me. It’s really quite challenging to develop a recipe when you’ve never eaten one before! All I had to go on was the Fox’s website, for the colour, consistency and visual shape of the biscuit, and my husband’s own description of them.
I’ve been working on this recipe, on and off, since early September last year. But I’ve had to put it away a couple of times, as I was just getting too frustrated with it. There have been many failed attempts, whilst trying to perfect it…9 in total! Thankfully though, all but one batch was edible, so they never went to waste. My first experiment was just way too sweet! Although the boys loved them, I just couldn’t eat anymore after a couple of bites, as it was too sickly sweet for my liking. So I ended up throwing that batch out, much to the dismay for our boys!
Another frustrating element, on this recipe development journey, was on my original notes. I must have either written down a wrong measurement or it was due to me changing the method somewhere along the way. Because when I tweaked it the second time, the texture of it turned out more like that of a gingerbread man.
With each experiment, I kept changing the flour, fat and sugar ratios, as well as oven temperatures too. I needed to achieve a crisp, crunchy and crinkly biscuit, which is what the Fox’s biscuits are famous for. Mine were a little too thin and it also softened too quickly once baked. The below picture is of my 5th attempt.
Now, I’m definitely not one to give up on a challenge! But I will, unfortunately, drive my family absolutely crazy sometimes, due to all the different variations I end up offering them. So it’s such a fantastic feeling, and relief, when I finally perfect a recipe.
Just to make you aware, the ginger cream filling is very thick! You may think that I’ve made an error in the measurements, but I assure you I haven’t. The cream needs to be thick, so the biscuits won’t soften too quickly. It will take a few minutes of patience, but the filling will eventually come together. I would probably relate the consistency to that of a very soft and smooth play dough when it’s ready.
So I hope you enjoy these biscuits as much as my friends and family do.
Recipe Update: I’m currently using the Bob’s Red Mill brand of xanthan gum, as I’m no longer able to buy the Nu-vit brand. I have found by using this brand, I’ve needed to increase the xanthan gum by an extra ⅛ teaspoon.
Makes 16 filled biscuits
72g (2.5 ounces or ½ cup plus 1 tablespoon) superfine white rice flour
32g (1.1 ounces or ¼ cup) tapioca starch
28g (1.0 ounces or ¼ cup) corn starch
1 tablespoon (15ml) ground ginger
½ teaspoon (2.5ml) bicarbonate of soda (baking soda)
¼ teaspoon plus ⅛ teaspoon (1.875ml) xanthan gum
⅛ teaspoon (0.625ml) salt
77g (2.7 ounces or ⅓ cup) gluten and dairy free butter
66g (2.3 ounces or ⅓ cup) golden/raw caster sugar or superfine white sugar
57g (2.0 ounces or 3 tablespoons) golden syrup (I use this brand)
Ginger Cream Filling
126g (4.4 ounces or ¾ cup plus 2 tablespoon) pure icing sugar
35g (1.2 ounces or 2½ tablespoons) gluten and dairy free butter
1½ teaspoons (7.5ml) ground ginger
A pinch of salt
Sift all the dry ingredients together and set aside.
Using a handheld mixer, cream the butter, sugar and golden syrup for about 3 minutes.
Add a quarter of the dry ingredients at a time into the butter mixture, stirring well with a wooden spoon or sturdy spatula after each addition.
Then bring the biscuit dough together to form a ball, wrap it in plastic wrap and then refrigerate for 30 minutes.
Preheat the oven to 140C and line 2 trays with baking paper/parchment.
Take 10g (0.4 ounces or 1 slightly heaped teaspoon) of dough, roll it into a ball and place on the prepared trays a few centimetres apart.
Gently using your fingers, press evenly to flatten the biscuit dough. You want it to be approximately 1 centimetre in thickness.
Bake for approximately 24 minutes, until the biscuits are lovely and golden in colour. Allow them to cool on the trays for 2 minutes, before transferring them to a wire rack to cool completely.
To make the ginger cream filling, add all the ingredients to a bowl. Then, using a handheld mixer, beat the mixture together for a few minutes on a low speed, until it is fully combined. Just be patient here, as I know it looks like it won’t come together, but it eventually will. Once the cream is combined, turn the speed up and beat until it becomes thick and smooth.
Take 9g (0.3 ounces or approximately 2 teaspoons) of the ginger cream filling and use your hands to gently roll it into a ball. Then place it in the centre on one half of the biscuit. Gently press it down, to flatten it slightly, before placing the other biscuit on top and gently squeeze it together.
Allow the filled biscuits to stand for at least an hour before eating, to allow the cream filling to firm up slightly.
Store the biscuits in an airtight container in the pantry.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8