To Prep


To Cook








( Members)

Ginger kisses

    • Method
    • Notes
    1. Step 1

      Preheat oven to 170C/150C fan-forced. Line 3 large baking trays with baking paper.

    2. Step 2

      Sift flours, ginger and bicarb together.

    3. 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.

    4. 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.

    5. 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.
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