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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 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 Ginger Kisses
Calories 216kcal
Cost $5

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.
    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.

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