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Ginger Kisses

A longtime Kiwi favourite, these biscuits are a treat.

May 14, 2018

Ginger Kisses

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ginger kisses

ingredients for twenty four

biscuits

200gm unsalted butter at room temperature
200gm soft light brown sugar
2Tbsp golden syrup
2 x 59gm extra large egg
300gm plain flour
2tsp ground ginger
1½ tsp baking powder

filling

100gm unsalted butter at room
temperature
200gm icing sugar
1tsp vanilla extract
1Tbsp ginger marmalade

method

  1. Pre-heat oven to 180ºC.
  2. To make biscuits, place butter, sugar and golden syrup in electric mixer bowl and beat for few minutes, until light and pale in colour.
  3. Beat egg into butter mixture for 2 minutes to combine well.
  4. Add flour, ginger and baking powder into mixture in bowl mixing slowly to form batter.
  5. Measure biscuit batter using a teaspoon to make about 50 biscuits. Scrape rounded teaspoon portions on to non-stick paper lined baking tray, allowing room in between for biscuits to spread slightly.
  6. Bake for 12 to 15 minutes, until biscuits have spread out, are holding their shape and are tinged golden around the edges. Cool on wire rack before filling.
  7. For filling, place butter, icing sugar, vanilla and ginger marmalade in bowl of food processor and whiz for a minute or so, until smooth and pale in colour.
  8. Pipe icing onto flat side of half quantity of biscuits with #11 star nozzle. Sandwich two biscuits together with icing in middle and serve.

cooks notes:

  • A traditional ginger biscuit with a soft texture from New Zealand made as a regular treat by every good housewife in the 60’s!
  • If wanting to use the best soft light brown sugar, buy the Billingtons brand. Light muscovado sugar has the molasses left in and has a more complex flavour than supermarket brands which are often overly processed, it is a genuine natural, soft, light brown sugar.
  • Always check spices are fresh. If they have been stored for too long they will have lost their aroma and most of their flavour!
  • QLD Buderim brand Ginger Marmalade is available in all supermarkets.
  • Make about 12 larger biscuits using same quantity of ingredients but using a #60 mini ice cream scoop to measure out portions i.e. 24 biscuits sandwiched together.
  • Biscuits are best stored, covered in fridge if weather is warm for up to a week, otherwise if cool, in the pantry for 4 to 5 days.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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