Ginger Kisses

It’s Monday, it’s the holidays and the weather’s bad; I think that calls for some baking. I popped these on my list of things to make a few days ago, when I was thinking about making Whoopie Pies. For those of you who have never tried a ginger kiss, they are traditionally a light, ginger and spiced flavoured sponge-ish kiss with a plain cream filling. They remind me of being very young, and I remember that for some reason the store bought versions had this odd taste to them….a bit like metal or something. Or maybe that’s just me!
It’s been a while since I’ve had a packaged one… anyway, they are a fundamental item on the Kiwi baking repertoire and easy to make! I’m not actually sure how to class them though, are they more like cupcakes and small baked goods or cookies? Maybe both 🙂 AS I did not have a large stock of ground ginger, I used some grated fresh ginger too, but you could always just omit that for more ground ginger if you like.

Ginger Kisses

120g flour
3/4 tsp baking powder
1 tsp ground ginger
1/4 tsp ground cinnamon
Pinch cloves
100g butter
3 Tbsp brown sugar
1/4 tsp fresh grated ginger
1 Tbsp golden syrup
1 egg
2 tsp hot water mixed with 1/4 tsp baking soda

25g butter
50g icing sugar

Preheat the oven to 180 degrees celsius. Sift the dry ingredients together. Beat the sugar and butter until light and fluffy, then add the fresh ginger and golden syrup. Mix to combine. Add the egg and the baking soda mix, blend and then mix in the dry ingredients. Line two baking trays with a greaseproof mat or baking paper. Pipe or dollop teaspoonful sized drops of batter about 5cm apart onto the trays and bake about 10 minutes until they spring back when lightly touched, and are nice and golden. Remove from the oven, cool a few minutes on the trays and then transfer to a wire rack to cool completely. If you don’t have enough trays, you can do this in batches.
To make the filling, soften the butter and beat with the sugar until light and fluffy. Spread a small amount onto the bottom on a kiss, then sandwich another similar sized one on top. Repeat. If you like copious or more generous amounts of fillings in your baking, you make want to increase the filling recipe by 50%, or add some lemon juice if you like!
Makes about 24.
Sorry for the not very magazine worthy photoshoot, but they were ready to be devoured, and I won’t deny hungry mouths!
Have a good one 🙂


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