Australian/ Baking/ Dessert/ Recipes

Easy Ginger Kisses Biscuits

22/07/2021

Nothing beats making your own Ginger Kisses, just like Mum used to make. These soft golden biscuits are filled with delicious homemade buttercream, baked in just 10 minutes.

Small white plate stacked with five ginger kisses biscuits.

Why We Love This

These are the biscuits to impress. Whip up a batch for family and friends and watch as their eyes light up in delight. We highly recommend making a double batch!

Unlike some biscuit or cookie recipes, ginger kisses cook very quick, and are usually ready in just 8-10 minutes. We love that these use golden syrup, like in ANZAC biscuits, and are filled with spices similar to your favourite childhood coffee scroll biscuits.

Close up of ginger kiss on a cooling rack.

What are Ginger Kisses? 

Ginger kisses are soft, golden biscuits similar to a sponge kiss or whoopie pie, with a buttercream filling. The biscuits are usually flavoured with ginger and ours also includes a hint of cinnamon.

Ginger kisses are popular throughout Australia and New Zealand. While we haven’t been able to track down the exact origin, we remember growing up with these, whether they were homemade from our grandparents or bought from the local bakery or supermarket.

The biggest difference between store bought and homemade is the texture – while these biscuits will be soft, they will harden up in a day or two so they’re best eaten within the day. There’s also no preservatives when you make your own!

What You’ll Need

  • Flour – Self-raising flour will give you a nice soft biscuit, or you can sub with all purpose flour with 1/2 tsp baking soda and 1/2 tsp of baking powder.
  • Eggs – Large chicken eggs work best, it doesn’t matter if they’re out the fridge or room temperature.
  • Sugars – For the sweetener, use castor sugar or regular white sugar. Then use icing sugar / confectioner’s sugar for the buttercream.
  • Golden Syrup – The caramel flavour of golden syrup pairs so well with ginger. Sub with molasses or honey.
  • Spices – We can’t get enough of the ginger in this recipe. If you love strong ginger, consider upping the amount by another teaspoon. The hint of cinnamon works well alongside the ginger to add a little extra depth of flavour.
Ingredients laid out to make ginger kisses.

How to make Ginger Kisses:

For the biscuits:

  1. Using a mixer or wooden spoon, beat the sugar, softened butter and golden syrup together until the mixture lightens and softens. Add in the eggs and continue beating for another minute or two. 
  2. Pour in the flour, ginger and cinnamon in two or three portions. Mix as you go with a beater or wooden spoon until everything is well combined into a dough. 
  3. Chill for 15 minutes in the fridge. Preheat the oven to 180˚C / 360˚F. Spoon out a tablespoon of mixture for each biscuit and lightly roll into a ball (alternatively, use a piping bag). Place on a lined baking tray, leaving a 4cm / 1 inch gap between each to allow the biscuits to expand. Cook for 8-10 minutes or until golden brown on top, then remove from the oven and allow to cool on the trays.

For the filling:

  1. Using a mixer or wooden spoon, beat the softened butter until light and fluffy. Slowly begin to add the icing sugar until completely incorporated, then do the same with the golden syrup.
  2. Pick up a cooled biscuit and flip upside down. Using a spoon or piping bag, place a tablespoon of filling into the middle.
  3. Place another biscuit on top, slowly pushing down until the filling spreads to the edges. Repeat with remaining biscuits. Serve immediately.

Wandercook’s Tips

  • Adding Eggs – Mix may appear curdled after adding eggs, this is completely fine.
  • Piping Bag – Using a piping bag can be easier for some people rather than a spoon for consistent cookie sizes and / or adding the buttercream filling.
Tall stack of ginger kisses on a plate.

FAQs

Why did my ginger kisses turn out flat?

If using plain flour, you need to balance it with enough baking powder and baking soda. Add an extra half a teaspoon of baking powder to make sure you get that nice and fluffy biscuit. If using self-raising flour, this should not be an issue.

Can I use gluten free flour?

Gluten free flour should work for this ginger kisses recipe, as long as you include a raising agent for any plain flour (1/2 tsp baking powder and 1/2 tsp baking soda).

How long do ginger kisses last?

Eat fresh within a day for best results, or freeze the biscuit mixture if you plan on serving them at a later date. Allow to thaw on the bench for an hour or two before forming biscuits ready for baking.

Variations

  • Filling – Use mascarpone, cream cheese or whipped cream for the filling instead.
  • Size – If you prefer larger ginger kisses, you can definitely make them bigger. Adjust baking time accordingly, and watch for the golden tops to know they’re done!
Plate of ginger kisses with bowl of buttercream.

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★ Did you make this recipe? Please leave a comment and a star rating below!

Easy Ginger Kisses Biscuits

Nothing beats making your own Ginger Kisses, just like Mum used to make. These soft golden biscuits are filled with delicious homemade buttercream, baked in just 10 minutes.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: Australian
Servings: 12 Ginger Kisses
Calories: 216kcal
Author: Wandercooks
Cost: $5

Equipment

Ingredients

For the biscuits

For the filling

Instructions

For the biscuits:

  • Using a mixer or wooden spoon, beat the sugar, softened butter and golden syrup together until the mixture lightens and softens.
  • Add in the eggs and continue beating for another minute or two.
  • Pour in the flour, ginger and cinnamon in two or three portions. Mix as you go with a beater or wooden spoon until everything is well combined into a dough.
  • Chill for 15 minutes in the fridge. Preheat the oven to 180˚C / 360˚F.
  • Spoon out a tablespoon of mixture for each biscuit and lightly roll into a ball (alternatively, use a piping bag). Place on a lined baking tray, leaving a 4cm / 1 inch gap between each to allow the biscuits to expand.
  • Cook for 8-10 minutes or until golden brown on top, then remove from the oven and allow to cool on the trays.

For the filling:

  • Using a mixer or wooden spoon, beat the softened butter until light and fluffy. Slowly begin to add the icing sugar until completely incorporated, then do the same with the golden syrup.
  • Pick up a cooled biscuit and flip upside down. Using a spoon or piping bag, place a tablespoon of filling into the middle then place another biscuit on top, slowly pushing down until the filling spreads to the edges. Repeat with remaining biscuits.
  • Serve immediately.

Video

Recipe Notes

  • Adding Eggs – Mix may appear curdled after adding eggs, this is completely fine.
  • Piping Bag – Using a piping bag can be easier for some people rather than a spoon for consistent cookie sizes and / or adding the buttercream filling.
  • Filling – Use mascarpone, cream cheese or whipped cream for the filling instead.
  • Flour – Sub with all purpose flour with 1/2 tsp baking soda and 1/2 tsp of baking powder.
  • Golden Syrup – Sub with molasses or honey.
  • Spices – If you love strong ginger, consider upping the amount by another teaspoon.

Nutrition

Calories: 216kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 91mg | Potassium: 33mg | Fiber: 1g | Sugar: 19g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Easy Ginger Kisses Biscuits

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