Gingerbread Fluffernutters by Morgan Hipworth

Morgan Hipworth Cake Bake & Sweets Show

The Cake Bake & Sweets Show was so excited when the talented Morgan Hipworth shared his delicious recipe for his Gingerbread Fluffernutters with us. 

You will find this recipe perfect for Christmas and Morgan has put the perfect twist on the classic fluffernutter, by sandwiching together 2 perfectly crunchy gingerbread biscuits with a peanut butter mousse and a marshmallow frosting – what more could you want for dessert this Christmas!

Make sure you visit Morgan this festive season at his popular (and delicious) Bistro Morgan bakehouse. Pop in and order something delicious and say hello from the Love Baking Club community.


For the gingerbread:

150g butter, cold, cut into cubes
150g dark brown sugar
200g molasses
1 egg
450g flour (cake flour if possible, otherwise all purpose), sifted
1tsp baking soda
1tbsp grounder ginger
1tbsp ground cinnamon
1tbsp mixed spice

For the peanut butter mousse:

120g icing sugar, sifted
210g peanut butter
60g butter, softened
60ml thickened cream

For the marshmallow frosting:

1 cup white marshmallows
1 tbsp water


For the gingerbread:

In an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together for 2-3 minutes on medium-high speed until light and fluffy.  Add in eggs & molasses, and beat on medium speed until combined and the mixture no longer looks separated (3-5 minutes). Reduce mixer speed to low, and gradually add the remaining ingredients and mix until combined.

Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.

Preheat oven to 180C. Roll out each piece of gingerbread on a lightly floured surface to 3mm thick.

Stamp out your cookies using a 6cm round cutter. Stamp a mini gingerbread man out of half the cookies (these will be the tops).

Place the cookies onto oven trays lined with baking paper and bake until darkened around edges around 8-10 minutes, cool on trays for 5 minutes then cool on wire racks.

For the peanut butter mousse:

Place the icing sugar, peanut butter and butter in an electric mixer with a paddle attachment and beat for 4 minutes or until light and fluffy. Add the cream and beat for a further minute. Transfer to a piping bag fitted with a 1cm round nozzle ready to assemble.

For the marshmallow frosting:

Place the marshmallows into a microwave safe bowl and microwave on high heat for 30 seconds or until just melted. Stir through water, set aside.

To assemble:

Pipe 1-2tbsp of the peanut butter mousse into each cookie base (without the gingerbread man stamp out), top with a spoonful of the marshmallow frosting and sandwich together with the top biscuit.