Instructions

Heat the oven to 180°C/160°C fan/350°F/Gas 4. Put the butter and golden syrup together in a medium pan over a low heat, stirring occasionally, until the butter melts. Remove from the heat and leave to cool a little, then add the egg and stir to combine.

Sift the flour into a large bowl. Add the light brown sugar, light muscovado sugar, bicarbonate of soda, ground ginger and mixed spice and make a well in the centre. Pour the warm buttery mixture into the well, along with the lime zest and juice, then mix together with a wooden spoon until the mixture starts to combine.

Bring the dough together with your hands and shape into a ball, but don’t knead it.

Divide the dough into 48 pieces, each weighing approximately 15g, and roll each piece of dough into a ball between your hands. Place 12 balls, evenly spaced apart, on each baking sheet and gently flatten each ball with the base of a glass or the palm of your hand, making sure all the balls are identical in size.

Put 2 baking sheets in the oven at a time to bake the biscuits for 15 minutes, until golden around the edges but soft in the middle. The biscuits will harden up once cooled. Remove from the oven and leave to cool on the tray for 2 minutes before placing on wire racks to cool and completely harden.

To make the filling, beat the butter, cream cheese, icing sugar, and lime zest and juice together until soft and fluffy, but firm enough to pipe.

Spoon the filling into a large piping bag fitted with a 0.5cm round nozzle. Turn half the biscuits undersides upwards, and pipe on the filling. Sandwich each with the remaining 24 biscuits (undersides downwards), gently squeezing together to spread the filling to the edge of each biscuit.