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Ginger Kisses
Ginger Kisses

Ginger Kisses

25 mins
45 mins

Brighten someone's day with these delightful ginger kisses. The perfect tea-time treat or after dinner indulgence.

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  • Ingredients
  • Method


  • ¾ cup Edmonds Plain Flour
  • ½ cup Edmonds Self Raising Flour
  • 3 tsp ground ginger
  • ¼ tsp Edmonds Baking Soda
  • 75g butter, softened
  • ⅔ cup Chelsea Raw Caster Sugar
  • 2 tbsp Chelsea Golden Syrup (tin)
  • 2 eggs


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

Chelsea Products in Recipe

Golden Syrup

Golden Syrup

Chelsea Golden Syrup in the...
Raw Caster Sugar

Raw Caster Sugar

Delicately flavoured with a...
Icing Sugar

Icing Sugar

Icing sugar can also be...

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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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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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