Easy Ginger Kisses Biscuits

Five ginger kisses biscuits on a small white plate.

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.

Course Dessert

Cuisine Australian

Prep Time 5

Cook Time 10

Total Time 15

Servings Ginger Kisses

Calories 216kcal

Author Wandercooks

Cost $5

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

https://www.youtube.com/watch?v=giSINNkHHuk

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