celebrating 130 years 1884-2014

Ginger Kisses

By Chelsea Sugar
Ginger Kisses
20 servings
  • 22 reviews

  • Difficulty Easy
  • Prep time 25 mins
  • Cooking time 45 mins
  • Serves

    3/4 cup Edmonds Plain Flour
    1/2 cup Edmonds Self Raising Flour
    3 tsp ground ginger
    1/4 tsp Edmonds Baking Soda
    75g Tararua Butter, softened
    2/3 cup Chelsea Raw Caster Sugar
    2 tbsp Chelsea Golden Syrup (tin)
    2 eggs

    125g Tararua Butter, softened
    1 1/2 cups Chelsea Icing Sugar
    2 tsp Chelsea Golden Syrup (tin)


    Preheat oven to 170˚C bake or 150˚C fan bake.
    Line 3 large baking trays with baking paper.

    Sift flours, ginger and Edmonds Baking Soda together. Using an electric mixer, beat Tararua Butter, Chelsea Raw Caster Sugar and Chelsea Golden Syrup until light and fluffy. Add eggs, one at a time, beating until combined after each addition.
    Beat on medium speed for 2 minutes or until creamy (mixture may appear curdled at this stage). Add half the flour mixture. Beat on low speed until combined. Repeat with remaining flour mixture. Stand for 5 minutes.
    Spoon two level teaspoons of mixture, on top of each other, onto prepared trays. Repeat with remaining mixture, leaving 5cm between each for spreading. Bake, one tray at a time, for 13 to 15 minutes or until golden and just firm to touch. Cool on trays.

    Using an electric mixer, beat Tararua Butter until light and fluffy. Gradually beat in Chelsea Icing Sugar until well combined. Beat in Chelsea Golden Syrup. Spread two to three teaspoons of filling onto flat side of half of the biscuits. Sandwich with remaining biscuits.

    Spooning teaspoons of mixture on top of each other will result in even-sized rounds.
    Ginger kisses are best eaten on the day they're made.

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Average Rating
(22 reviews)

this is amazing

If using fresh ginger is it the same quantity? Thanks

CHELSEA SUGAR: Hi there, we haven't tried this with fresh ginger and don't think it would give quite the same result.

I followed your recipe, mine also spread out. All my ingredients have been bought recently (don’t know how long sitting on the supermarket shelf). Maybe not enough flour used and maybe just single layer of 1 tsp instead of 2. Still tasted delicious.

A bit flat but ok


too sweet

Hi, I've read through your comments about "not storing your raising ingredients correctly" and would like to bust said myth. I purchased all of my ingredients on the day that I baked them and they still came out flat. I tried variating the time spent in the oven, which still didn't get the pictured outcome. I'd say this is just another "fat" - or not so - lie.

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love it so good

Great ginger kisses. But found if i cooked them in small patty pans they come out the perfect shape and size. Look like bought ones but taste much better.

Just wondering why “tin” golden syrup specified?
CHELSEA SUGAR: Hi there, our golden syrup in the tin is better for baking as it has a richer colour and flavour, and thicker consistency than the easy pour version in the bottle (which is great as a topping on pancakes, ice cream etc).

I have used your cook book since I was 7 years old, seventy plus years ago. I gave one to my English friend living in Dubai. She post up on fb all that she has been baking from this book.
I have homestays who love everything that I have baked for them . A box full of my cookies, all from Edmonds Cook Book went to Iran for the Family of the student staying here.

This recipe is great and finger licking good. But when I baked my biscuits they only spread outward and not upward like in the video do you know why?
CHELSEA SUGAR: Hi there, these do spread out quite a bit but should rise too. Raising agents can become ineffective if not stored appropriately or expired, so it might be worth checking your self raising flour and baking soda.

The ginger kisses came out much flatter than in the pictures but tasted good.

Brilliant, thank you.

Hi just wondering why my ginger kiss is coming out flat?
Chelsea Sugar:
Check that your ingredients are Stored in airtight containers and are not expired. Raising agents become ineffective if they are not stored appropriately or expire.

can these be made and frozen without filling in an air tight bag ahead of time then filled before serving?
Chelsea Sugar,
Yes, they can. For best results however, fill them once cooled and serve.

Hi chelsea,
Does this recipe work with gluten-free sugar?
Cheers :)
Chelsea Sugar:
Chelsea Raw Caster Sugar and Chelsea Icing Sugar are gluten free sugars. Cane sugar is naturally gluten free. Chelsea Icing Sugar contains cane sugar and tapioca starch which is gluten free.

Hi, does this work with gluten-free flour?
Chelsea Sugar:
Yes, this recipe would work with gluten free flour.

Made them today love ginger kisses but wasn’t a fan of these one

beautiful, just like mum used to make!!!!

Lovely recipe keep coming thanks. I’m sold on these lovely and moist

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Yum! Easy to make and taste better than the store bought ones in my opinion.

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