Ginger and Orange biscuits

Yep, I'm still on a baking roll.
The inspiration for this was The Great British Bake Off (love it). In the last episode (patisserie week) they did a bit on macaroons. Now, I can't eat macaroons because of the almonds but they looked so delicious I suddenly wanted to try something similar (i.e. a filled biscuit). This is what I came up with.

N.B: I guess these are really cookies actually because I didn't bake them twice

Makes: ~ 35 (I ate a few that, sadly, broke)
Easily halved
Time:

Ingredients:

For the biscuits: (I'm really sorry for the ounces, this is what it was on the recipe I used)
- 12 oz (340g) self-raising flour
- 8 oz (227g) soft brown sugar
- 2 tsp baking powder
- 4 oz (113g) butter
- 2 heaped tsp ground ginger
- 2 rounded tsp golden syrup
- 2 eggs

For the buttercream filling:
- 250g icing sugar
- 125g butter
- 1/2 tsp orange extract
- 1/2 tsp orange zest
- 1 tbsp of milk

 1. Mix all the dry ingredients for the biscuits in a bowl.

2. Add the butter and combine until you get a breadcrumb texture. Then add the golden syrup

I love golden syrup. Possibly too much.

3. Beat the eggs and add slowly to form a dough.

4. Here, I used our beautiful contraption: (cookie press that doubles up as an icing-machine)

But otherwise, roll the dough into walnut-sized pieces and space out on a baking tray.

Fine, so there are some deformed ones. Don't hold it against them.

You may need a few trays...
5. Bake for 15 minutes as gas mark 4, 180 degrees C, or until firm (but not burnt)

6. Leave to cool.
(Actually, at this point I had a bit of trouble getting them off the tray. The ones I left to fully cool went hard and stuck to the tray. But when they're soft, there's always the danger they'll break apart. I still found it easier to move them when they were warm, personally).

7. Make the icing: beat the butter, orange extract and zest until fluffy. Then add the icing sugar.

8. Put a blob onto one biscuit and then squash a similar-sized one on top.

9. Viola!