ginger kisses




Prep Time


Cook Time

These delicious light kisses are superb enjoyed for a special afternoon tea — or anytime for that matter.



For the ginger kisses

  • 125g butter — softened
  • ½ cup caster sugar
  • 1 egg
  • 2 teaspoons golden syrup
  • 1 cup flour
  • ½ teaspoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • 1 tablespoon boiling water

For the butter icing

  • 50g butter — softened
  • 1 cup icing sugar, plus extra for dusting
  • 1 teaspoon vanilla extract


For the ginger kisses

  • Preheat the oven to 180°C (160°C fan bake). Line 2 baking trays with baking paper.
  • Cream the butter and sugar until light and fluffy.
  • Beat in the egg and the golden syrup.
  • Sift in the flour, baking powder, ginger and cinnamon. Mix to combine.
  • Dissolve the baking soda in the boiling water. Fold into the mixture.
  • Roll the dough into about 20 walnut-size balls. Arrange them on the prepared trays with space in between for spreading and flatten them a little with the base of a floured glass.
  • Bake for 10–12 minutes or until golden brown. Allow to cool.
  • To make the Butter Icing, beat all the ingredients together until creamy and spreadable. You may need to add a little boiling water.
  • Sandwich the biscuits together with the Butter Icing and dust with extra icing sugar.