2/3 cup of butter
1 cup of soft brown sugar
2 cup of flour
4 tablespoons of golden syrup
1/2 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ground ginger
1 cup of icing sugar
50g of butter
1/4 of a cup of lemon juice
Preheat the oven to 180 degrees C and lightly grease of line a baking tray.
Cream the butter and brown sugar together in a mixing bowl.
Add the flour, golden syrup, cinnamon, nutmeg and ginger to the butter mixture and stir to combine. Use a spoon for the initial mixing, then dive in with your hands to press the cookie mixture into a ball of dough.
Coat your hands with flour to prevent sticking, then roll 1-2 teaspoons worth of dough into small balls. Place these on the baking tray, leaving a gap of about 2 centimeters between each cookie to allow for spreading.
Lightly press down on each cookie dough ball with the heel of your hand.
Bake for 10-12 minutes, or until cooked and light golden brown.
Remove from the oven and allow the biscuits to cool on a wire rack.
To make the filling, place the icing sugar and butter into a mixing bowl. Add a few drops of lemon juice and begin to stir to combine the ingredients.
Continue to add the lemon juice gradually until the icing becomes thick. Don't worry if the lemon juice makes the icing filling too runny - just add additional icing sugar until the filling reaches a nice thickness.
Take a cooled biscuit and spread a layer of lemon icing filling on the biscuit's flat underside. Join this with another biscuit, then allow the completed whoopies to set for about 10 minutes.
Apply a sprinkle of icing sugar to serve, or store in an airtight container for later.