Step 1

Preheat a convection oven to 320F / 160 (or 350F / 170C traditional).

Step 2

Sift the flour, cornstarch, and ground ginger together.

Step 3

In the bowl of a stand mixer, beat the butter and icing sugar until the mixture is light and fluffy.

Step 4

Add the sifted flour, cornstarch and ginger.

Step 5

Knead quickly until forming a homogeneous mixture.

Step 6

Divide the dough into 24 equal pieces and roll them.

Step 7

Place them, well spaced, on a baking sheet lined with parchment paper.

Step 8

Gently press each ball with a fork to flatten them slightly.

Step 9

Bake for 15 to 20 minutes.

Step 10

The top of the cookies should be pale, but the bottom should be lightly golden.

Step 11

Let stand on the baking sheet for 10 minutes before transferring them to a baking rack to cool them completely and stuff them.

Step 12

Beat together the butter, lemon (or orange) zest and icing sugar.

Step 13

Add the lemon (or orange) juice to give it a spreadable consistency.

Step 14

Spread this cream on half of the cooled cookies.

Step 15

Cover each cookie coated with cream with all of the remaining cookies.