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Ginger kisses are one of my nanna’s favourite biscuits. They are moist, light and have that lovely burst of ginger. Sandwiched with a sweet cream they are totally irresistible! 

IMG_1591

Ginger Kisses
Yields 10
Sugar and spice and all things nice!
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313 calories
30 g
92 g
20 g
4 g
12 g
82 g
98 g
16 g
0 g
6 g
Nutrition Facts
Serving Size
82g
Yields
10
Amount Per Serving
Calories 313
Calories from Fat 175
% Daily Value *
Total Fat 20g
31%
Saturated Fat 12g
58%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 92mg
31%
Sodium 98mg
4%
Total Carbohydrates 30g
10%
Dietary Fiber 1g
3%
Sugars 16g
Protein 4g
Vitamin A
14%
Vitamin C
0%
Calcium
5%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup plain flour
  2. 1 tsp. baking flour
  3. ¼ cup corn flour
  4. 1 tbsp. ground ginger
  5. 1 heap tsp. ground cinnamon
  6. 125g unsalted butter, softened
  7. ½ cup sugar
  8. 1 tsp. vanilla essence
  9. 2 eggs
  10. 1 heap. tbsp. golden syrup
Filling
  1. 250g mascarpone (1 carton), softened.
  2. 1 tbsp. golden syrup
  3. Pinch of ground ginger
  4. Pinch of ground cinnamon
  5. Icing sugar for dusting
Instructions
  1. 1. Preheat fan-forced oven to 190°C and line two trays with baking paper.
  2. 2. In a bowl sift the flour, baking and corn flour, ginger and cinnamon together. Mix well.
  3. 3. In a different bowl, preferably large, beat the butter, sugar and vanilla together until light and fluffy.
  4. 4. Add the eggs one at a time and then add in the golden syrup.
  5. 5. Gradually beat in the flour mixture until mixture is well combined.
  6. 6. Using a tbsp of mixture for medium sized biscuits or a heap tsp for smaller ones (I made medium sized) shape mixture into balls and place onto trays. (I found wetting my hands with water helped shape the biscuits easier- the mixture does not stick to your hands as much).
  7. 7. Gently press each ball of mixture down with your finger tips.
  8. 8. Bake in the oven for approximately 8-10 minutes or until slightly firm to touch and golden brown.
  9. 9. Transfer biscuits onto a wired rack and allow to cool completely before filling.
  10. 10. To make the filling mix all the ingredients in a bowl until well combined.
  11. 11. Using a butter knife or transferring the mixture into a piping bag, smear/ pipe the filling onto the inside of one biscuit. Place another biscuit on top, preferably the same size. Repeat process until all biscuits are sandwiched together.
  12. 12. Dust with icing sugar
Notes
  1. They are best on the day that they have been made. Store in an airtight container in the refrigerator for up to 2-3 days.
  2. You can also sandwich these biscuits with mock cream- a traditional filling
Adapted from Allyson Gofton
beta
calories
313
fat
20g
protein
4g
carbs
30g
more
Adapted from Allyson Gofton
Missemzyy http://www.missemzyy.com/
IMG_1589

Missemzyy xox 

September 22, 2014

Missemzyy

4 Comments

  1. Reply

    carla @ eat sweet. by carla sue

    January 10, 2015

    Yum! These Ginger Kisses look beautiful. I agree, they are irresistible!

    • Reply

      emmalwhite860@msn.com

      January 11, 2015

      Thank you! They were gone in seconds! 🙂

  2. Reply

    Lorraine @ Not Quite Nigella

    November 26, 2015

    OK I am going to sound totally sheltered but I have never eaten or made a ginger kiss!

    • Reply

      Missemzyy

      November 26, 2015

      haha you have been deprived! They are so easy to make! You must try!! x

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