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For the cookies:

170g butter, softened

50g granulated sugar, plus extra for rolling

50g dark brown sugar

100g treacle or black molasses

1 large free range egg

1 tsp vanilla extract

1 heaped tsp baking soda

1 heaped tsp ground ginger

A generous pinch of sea salt

250g plain flour, sifted

50g stem ginger, finely chopped

For the filling:

100g butter, softened

150g icing sugar, sifted

½ tsp ground ginger