Vanilla shortbread biscuits sandwiched together with a ginger buttercream filling
Preheat the oven to 180'C.
Dice the butter and beat in a bowl until soft and creamy. Stir through the vanilla, sugar, flour and salt. Knead by hand until you have a smooth ball of dough. Wrap in cling film and roll out to an even cylindrical shape. Chill for 30 minutes before cutting into 5mm slices. Bake in the oven for 10-12 minutes until golden brown around the edges.
Leave to cool.
Whip the butter and sugar in a mixer until light and fluffy. Finely dice the stem ginger and add to the buttercream along with the ground ginger. Place into a piping bag and cut the hole large enough for the pieces of stem ginger to fit through.
Pipe the buttercream onto 6 of the biscuits, leaving a border of approximately 5mm around the edge. Place another biscuit on top and gently sandwich the biscuits together pushing the buttercream filling to the edge.
«Make sure you allow the biscuits to cool completely before piping the buttercream on otherwise it will melt. »