- Step 1
Preheat oven to 170C/150C fan-forced. Line 3 large baking trays with baking paper.
- Step 2
Sift flours, ginger and bicarb together.
- Step 3
Using an electric mixer, beat butter, sugar and golden syrup until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Beat on medium speed for 2 minutes or until creamy (mixture may appear curdled at this stage). Add half the flour mixture. Beat on low speed until combined. Repeat with remaining flour mixture. Stand for 5 minutes.
- Step 4
Spoon 2 level teaspoons of mixture, on top of each other (see notes), onto prepared tray. Repeat with remaining mixture, leaving 5cm between each for spreading. Bake, 1 tray at a time, for 13 to 15 minutes or until golden and just firm to touch. Cool on trays.
- Step 5
Make Filling Using electric mixer, beat butter until light and fluffy. Gradually beat in sugar until well combined. Beat in syrup. Spread 2 to 3 teaspoons of filling onto flat side of half of the biscuits. Sandwich with remaining biscuits. Serve (see Notes).
- Spooning teaspoons of mixture on top of each other will result in even-sized rounds.
- Ginger kisses are best eaten on the day they're made.
- Make these dinner-party worthy by using mascarpone and grated orange rind for the filling.