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