Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.
• 2.
  Place brown sugar, golden syrup and 70g butter in a small saucepan over medium-low heat, stirring occasionally until the sugar has dissolved. Remove from heat and cool slightly, then mix in bicarb.

• 3.
  Combine flour and spices in a bowl, then add golden syrup mixture and egg. Mix to form a dough, wrap in plastic wrap and chill for 1 hour.
• 4.
  Divide dough into 10g (about 1 heaped tsp) balls and flatten slightly to create 3cm cookies. Arrange on prepared trays and bake for 10 minutes, or until golden brown. Stand on trays to cool completely.
• 5.
  Meanwhile, to make the ganache, place chocolate, mixed peel and raisins in a heatproof bowl. Place cream and remaining 30g butter in a saucepan over medium heat, bring to a simmer and cook until butter has melted. Pour hot cream mixture over the chocolate and fruit. Stand for 1 minute, then stir until smooth and melted. Cool to room temperature.
• 6.
  Place ganache in a piping bag fitted with a 5mm plain nozzle and pipe over half of the cookies. Sandwich with remaining cookies and chill until ganache has set.