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Biscuits

Easy Ginger Kisses

Name: Easy Ginger Kisses
Prep time: 25 min
Cook time: 45 min
Yield: 20
Ingredients: ¾ cup Edmonds Standard Grade Flour; ½ cup Edmonds Self Raising Flour; 2 tsp ground ginger; ¼ tsp Edmonds Baking Soda; 75g butter, softened (or Olivani Spread); ⅔ cup Chelsea Caster Sugar; 2 Tbsp Chelsea Golden Syrup (tin); 2 eggs; Filling; 125g butter, softened (or Olivani Spread); 1 ½ cups Chelsea Icing Sugar; 2 tsp Chelsea Golden Syrup (tin)

4.6

Preparation

25 mins

Bake

45 mins

Difficulty

Easy

Servings

This ginger kisses recipe will bring a smile to your lips.

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Ingredients
Method

Ingredients

¾ cup Edmonds Standard Grade Flour
½ cup Edmonds Self Raising Flour
2 tsp ground ginger
¼ tsp Edmonds Baking Soda
75g butter, softened (or Olivani Spread)
⅔ cup Chelsea Caster Sugar
2 Tbsp Chelsea Golden Syrup (tin)
2 eggs

Filling

125g butter, softened (or Olivani Spread)
1 ½ cups Chelsea Icing Sugar
2 tsp Chelsea Golden Syrup (tin)

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

details

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

approved=true&orderBy=-hs_createdate&limit=10&offset=0

{has_more=true, offset=10, total=20, results=[{comment_text=These taste delicious. I found that 13 minutes at 150 fan forced was too long and ended up cooking the trays for 9min each. Halfway through spooning them I realised that a piping bag was a better idea so I used a piping fan to get the batter onto the trays and this was a game changer. The resulting biscuits were more uniform and round. I also used a piping bag for the icing. I would recommend dividing up your biscuits and placing half aside and then laying out the other half and covering them all in icing. This way you won't run out of icing, every biscuit can also get an equal amount of icing. They needed more icing on each biscuit than I originally thought to be able to taste the icing over the biscuit flavour. I did have orange zest so I used that and that definitely tasted great. I also swapped the golden syrup in the filling with treacle to increase the flavour., approved=true, user_name=Megane, hs_createdate=1784481225501, rating_new__1_5_=5, id=264869522912}, {comment_text=These taste delicious., approved=true, user_name=Megane, hs_createdate=1784480834548, rating_new__1_5_=5, id=264816085478}, {comment_text=love this recipe, approved=true, user_name=Amelia, hs_createdate=1727040225929, rating_new__1_5_=5, id=15972192134}, {comment_text=Followed the recipe perfectly, did not turn out like ginger kisses more like flat ginger cookies, still nice but didn't have that sponge texture., approved=true, user_name=Nance, hs_createdate=1702249884211, rating_new__1_5_=3, id=11175519328}, {comment_text=They tasted amazing! They didn't make many though. I suggest you only make half the filling, I had heaps left over. They weren't perfect, but I'll certainly make them again., approved=true, user_name=Lilliana, hs_createdate=1702249879912, rating_new__1_5_=4, id=11175496045}, {comment_text=These are amazing I make them all the time so much better than the ones from the supermarket. Is there any way to make this recipe into a cake? Because that would be amazing, approved=true, user_name=Courtney, hs_createdate=1702249876886, rating_new__1_5_=5, id=11175392651}, {comment_text=Tastes amazing and so easy to make! I used the easy pour golden syrup and had no difficulties. I also added an extra teaspoon of ginger as two teaspoons didn't seem like enough, personally., approved=true, user_name=Zara, hs_createdate=1702249874671, rating_new__1_5_=5, id=11175501616}, {comment_text=Dangerously delicious., approved=true, user_name=Kristen, hs_createdate=1702249873198, rating_new__1_5_=5, id=11175365512}, {comment_text=It is so yum., approved=true, user_name=1491506044, hs_createdate=1702249872896, rating_new__1_5_=5, id=11175426924}, {comment_text=These ginger kisses taste waaaaaay better than store bought ones., approved=true, user_name=Ginger Lover, hs_createdate=1702249867734, rating_new__1_5_=5, id=11175369825}]}

Reviews

20

What did you think of this recipe?

Megane

These taste delicious. I found that 13 minutes at 150 fan forced was too long and ended up cooking the trays for 9min each. Halfway through spooning them I realised that a piping bag was a better idea so I used a piping fan to get the batter onto the trays and this was a game changer. The resulting biscuits were more uniform and round. I also used a piping bag for the icing. I would recommend dividing up your biscuits and placing half aside and then laying out the other half and covering them all in icing. This way you won't run out of icing, every biscuit can also get an equal amount of icing. They needed more icing on each biscuit than I originally thought to be able to taste the icing over the biscuit flavour. I did have orange zest so I used that and that definitely tasted great. I also swapped the golden syrup in the filling with treacle to increase the flavour.

Megane

These taste delicious.

Amelia

love this recipe

Nance

Followed the recipe perfectly, did not turn out like ginger kisses more like flat ginger cookies, still nice but didn't have that sponge texture.

Lilliana

They tasted amazing! They didn't make many though. I suggest you only make half the filling, I had heaps left over. They weren't perfect, but I'll certainly make them again.

Courtney

These are amazing I make them all the time so much better than the ones from the supermarket. Is there any way to make this recipe into a cake? Because that would be amazing

Zara

Tastes amazing and so easy to make! I used the easy pour golden syrup and had no difficulties. I also added an extra teaspoon of ginger as two teaspoons didn't seem like enough, personally.

Kristen

Dangerously delicious.

1491506044

It is so yum.

Ginger Lover

These ginger kisses taste waaaaaay better than store bought ones.

Method

Preheat oven to 170ºC/150ºC fan-forced. Line 3 large baking trays with baking paper.

Sift flours, ginger and Edmonds Baking Soda together. Using an electric mixer, beat Tararua Butter, Chelsea Caster Sugar and Chelsea Golden Syrup until light and fluffy. Add eggs, 1 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 2 level teaspoons of mixture, on top of each other, onto prepared tray. Repeat with remaining mixture, leaving 5cm between each for spreading. Bake, 1 tray at a time, for 13 to 15 minutes or until golden and just firm to touch. Cool on trays.

Make Filling : Using electric mixer, beat Tararua Butter until light and fluffy. Gradually beat in Chelsea Icing Sugar until well combined. Beat in Chelsea Golden Syrup. Spread 2 to 3 teaspoons of filling onto flat side of half of the biscuits. Sandwich with remaining biscuits. Serve.

Notes : 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.

Make these dinner-party worthy by using mascarpone and grated orange rind for the filling.

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

details

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

Reviews

20

What did you think of this recipe?

Megane

These taste delicious.

Amelia

love this recipe

Nance

Followed the recipe perfectly, did not turn out like ginger kisses more like flat ginger cookies, still nice but didn't have that sponge texture.

Lilliana

They tasted amazing! They didn't make many though. I suggest you only make half the filling, I had heaps left over. They weren't perfect, but I'll certainly make them again.

Courtney

These are amazing I make them all the time so much better than the ones from the supermarket. Is there any way to make this recipe into a cake? Because that would be amazing

Zara

Tastes amazing and so easy to make! I used the easy pour golden syrup and had no difficulties. I also added an extra teaspoon of ginger as two teaspoons didn't seem like enough, personally.