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.
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.
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.