For those of you who don’t know what ginger kisses are, they’re two cakey ginger biscuits sandwiched with a butter cream, not kisses from people with ginger hair. Now that that’s clear. When I was looking for the perfect ginger kisses recipe it became apparent that ginger kisses are primary a New Zealand thing, I thought everybody had them! I do feel sorry for all the people who’ve never had a ginger kiss before, but never fear, I have the most authentic recipe for you!
(Recipe adapted from theveganapprentice)
2/3 cup Brown Sugar
1/4 cup golden syrup
3 Tbsp Water
2 Tbsp Oil
2 cups Plain Flour
1 1/2 Tbsp ground ginger
2 tsp Baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 recipe butter cream (recipe follows)
Pre-heat oven to 180C
Beat butter until soft. Add brown sugar, golden syrup, water, oil and salt and beat until light and fluffy.
In a separate bowl sift together flour, ginger, baking soda, baking powder and cinnamon.
Gradually add the dry ingredients to the butter mix, beating slowly.
Refrigerate sough for 20 minutes.
Roll dough into small balls and lightly press with a floured fork.
Bake for 8-10 minutes, be very careful not to over cook!
Once cool sandwich biscuits together with butter cream.
Refrigerate biscuits for 2-3 hours for the proper ginger kisses consistency (my biscuits didn’t quite get to the refrigeration step though).
1 1/2 cups Icing Suger
1 tsp Vanilla Essence
1 Tbsp Milk
Beat butter until soft, add vanilla essence and milk and beat until light and fluffy. Add icing sugar and beat until smooth.