These cute little cookies are deliciously filled with low-fat soft cheese and chopped preserved stem ginger. They are ideal to be served on their own especially for an afternoon tea time. Easy to make and not much ingredients involved.

Ingredients:

• 50 g/2 oz/½ cup plain (all-purpose) four
• 15 ml/1 tablespoon instant coffee powder
• 2 eggs
• 75 g/3 oz/scant ½ cup caster (superfine) sugar

For the filling:

• 115 g/4 oz/½ cup low-fat soft cheese
• 40 g/1½ oz/¼ cup chopped preserved stem ginger

Method:

Preheat the oven to 190°C/365°F/Gas 5. Line two baking sheets with baking parchment. Sift the flour and coffee powder together. To make the filling, beat together the soft cheese and stem ginger. Chill.

Whisk the eggs and sugar in a bowl until thick. Carefully add the sifted flour and coffee powder to the egg mixture and gently fold in with a metal spoon, being careful not to knock out any air.

Spoon into a piping (pastry) bag with a 1cm/½ inch plain nozzle. Pipe 4 cm/1½ inches rounds on to the baking sheets. Bake for 12 minutes. Cool. Sandwich together with the filling.