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.
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.
Related: Ginger Fluff Sponge Cake / Weetbix Slice
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.
How to make Ginger Kisses:
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.
- 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.
FAQs
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.
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).
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!
Bake these biscuit favourites next:
★ Did you make this recipe? Please leave a comment and a star rating below!
Equipment
Ingredients
For the biscuits
- 1 1/4 cups self raising flour 175g / 6.17oz, sub all purpose flour with 1/2 tsp baking soda and 1/2 tsp baking powder
- 3 tsp ground ginger
- ½ tsp ground cinnamon
- 75 g butter softened
- 1/2 cup sugar 80g / 2.82oz, caster sugar or white sugar work well
- 2 tbsp golden syrup
- 2 eggs
For the filling
- 60 g butter 2.2oz, softened
- 3/4 cup icing sugar / powdered sugar 80g / 2.8oz, confectioner's sugar
- 1 tsp golden syrup
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.75 g butter, 1/2 cup sugar, 2 tbsp golden syrup
- Add in the eggs and continue beating for another minute or two.2 eggs
- 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.1 1/4 cups self raising flour, 3 tsp ground ginger, ½ tsp ground cinnamon
- Chill for 15 minutes in the fridge. Pre-heat 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.60 g butter, 3/4 cup icing sugar / powdered sugar, 1 tsp 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
10 Comments
June Wood
17/04/2022 at 3:29 pmHow would these go if put in the freezer?
Wandercooks
19/04/2022 at 1:47 pmHey June, you can freeze the biscuit mixture before baking, then just allow to thaw on the bench for an hour or two before forming into biscuits before baking. If you were to freeze the finished biscuits, they would likely lose their soft texture, so we recommend eating them within the day.
June Wood
22/04/2022 at 11:03 amThank you, will make them over the weekend.
Wandercooks
22/04/2022 at 3:26 pmYou’re very welcome June!
Laura Tammaro
09/02/2022 at 2:17 pmHiya! Would it be okay to sub the butter for any dairy free alternative? My partner LOVES them but he’s lactose intolerant :(. I’m planning a valentine’s day gift! 😀
Wandercooks
09/02/2022 at 2:36 pmHey Laura, a great sub would be Buttery Nuttelex, or any dairy-free butter style spread. Hope you guys have a wonderful Valentine’s Day! 💞
Antonia Sattler
11/10/2021 at 5:06 pmHow could I have maple syrup as a sweetner? instead of the sugars that are stated.
Wandercooks
12/10/2021 at 12:09 pmHi Antonia, if swapping out for maple syrup – you want the same weight. So measure out 80g / 2.82oz to replace the sugar, and then 2 tbsp to replace the golden syrup. This has been untested though, so if you find the batter is too runny, you may have to add a little extra flour to get the right texture. Watch the video to get an idea of the thickness and consistency of the dough. 🙂 Hope this helps!
Joann
18/10/2021 at 11:52 amEnjoyed making them
Wandercooks
19/10/2021 at 9:52 amGlad you enjoyed them Joann! 😀