Makes 12
2 eggs
1/2 cup caster sugar
1/2 cup self raising flour
2 tsp ground ginger
1/2 a cup of raspberries
1 tsp sugar
2 tsp crystallised ginger, finely chopped
Whipped cream
1 Preheat oven to 190C. Grease or line a baking tray.
2 Beat the eggs and sugar until thick and pale.
3 Sift the flour and ginger then fold into the egg mixture.
4 Using a spoon, drop in small spoonfuls on to the tray and bake for 10 minutes. Let cool.
5 Crush the raspberries with the sugar then add the crystallised ginger.
6 Sandwich the drops with a little whipped cream and the raspberry filling.
