Ginger Kisses
These soft golden syrup ginger biscuits (or ginger kisses as they are sometimes known) are delicious. I know these look a lot like the Banana whoopie pies that I posted a while back, but the flavour couldn’t be more different. They are still a whoopie pie (or sponge biscuit), and another treat worth the calories.
For all of you that hate cooked banana, here’s one for you (it has no banana!). When you make them, I want to know what you think….
The ingredients in Ginger Kisses (and worth discussing).
Butter – I suggest you use good quality unsalted butter and flaked salt for these. You’ll never go back when you start using unsalted butter and flaked salt because it helps the flavours pop.
Salt – My favourite is pink Murray Valley Salt flakes, but if you can’t get that, Maldon from the supermarket is nice too.
Golden Syrup – This ingredient lifts these biscuits to add an exquisite flavour. You could use honey but pick one that has a good strong taste, not something wishy-washy for these ginger kisses.
Ground Ginger – I’ve said that the longer you leave your ground ginger in the pantry, the less vibrant it gets. Only purchase what you need, and you’ll be better off in the long run.
Buttermilk – Yes, you can use milk with a tsp of lemon juice or vinegar if you wish.
Ginger Kisses
5 stars tells us you love the recipe
becs-table.com.auEquipment
- 1 Thermomix (optional)
- 1 Stand mixer (optional)
Ingredients
For the sponge biscuits
- 200 g plain flour
- 1 tsp ground cinnamon
- 3 tsp ground ginger make sure it’s fresh ground *see notes
- 1/2 tsp flaked salt or 1/4 tsp fine salt
- 1 tsp baking powder
- 160 g caster sugar
- 110 g unsalted butter softened
- 90 g golden syrup
- 1 large egg
- 65 g buttermilk
- 1 teaspoon vanilla extract
For the filling:
- 100 g salted butter
- 100 g Philly Cheese
- 2 Tablespoon golden syrup
- Pinch salt
- 100 g icing sugar or more if needed
Instructions
Thermomix Method for the biscuit:
- Weigh the flour, cinnamon, ground ginger, salt and baking powder into the TM bowl, then weigh the small cold cubes of butter into the TM bowl and with the MC in place, set for **15 seconds/speed 5**
- Weigh the remainder of the ingredients into the TM bowl, and with the MC in place, set for **15 seconds/speed 5**
- Now place the TM bowl in the fridge and start to preheat your oven to 180°C.
- Line your baking sheets with baking paper or a non-stick reusable mat.
- Once the oven is at temperature you can start portioning out your cookies. I used a mini ice-cream scoop to make mine, you could use a couple of teaspoons. Space the dough evenly on the prepared baking sheets, about 5 cm apart, then bake. Don’t press the cookie dough down, leave it high.
- My kisses took around 8 minutes in my oven. They are done as soon as you can lightly touch them and they top springs back.
- Let them cool on the tray for 5 minutes then transfer to wire rack to cool completely before filling.
- Pair them up to the closest in size. I like to have one up turned and the other down. I find it easier to pipe them in a line then pop on the lids.
Thermomix Method for the filling:
- To make the buttercream, start by adding the cold cubes of butter to the TM bowl beat until softened. **10 seconds/speed 6**
- Add the cream cheese and beat again **5 seconds/speed 6**
- Add the remainder of the ingredients and beat again **5 seconds/speed 6**, scrape down and repeat until it's soft and everything is mixed together.
- If you find it’s a too soft to pipe, you can add more icing sugar and or pop it in the fridge for 15 minutes before using.
- Pipe a swirl of buttercream onto the bottom halves of each pair and press the top halves in place.
- Store the ginger kisses in an airtight container in the refrigerator with baking paper between layers if needed. Bring to room temperature before serving.
Conventional Method for the biscuit:
- Weigh the flour, cinnamon, ground ginger, salt and baking powder together in a medium bowl and using a whisk, whisk to combine. Set aside.
- Beat the sugar, butter and golden syrup in a separate large bowl (with electric beater or whisk) until combined. Beat in the egg, buttermilk and vanilla extract.
- Add the dry ingredients to the butter/egg mix and and fold the mixture with a spatula until the batter just comes together – don’t overmix.
- Now place the bowl of cookie batter in the fridge and start to preheat your oven to 180°C.
- Once the oven is at temperature you can start portioning out your cookies. I used a mini ice-cream scoop to make mine but you could use a couple of teaspoons. Space the dough evenly on the prepared baking sheets, about 5 cm apart then bake. Don’t press the cookie dough down, leave it high.
- My kisses took around 8 minutes in my oven. They are done as soon as you can lightly touch them and they top springs back.
- Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before filling.
- Pair them up to the closest in size. I like to have one up turned and the other down. I find it easier to pipe them in a line then pop on the lids.
Conventional for the filling:
- To make the buttercream, start with soft butter. Then beat all the ingredients with an electric beater or in a standing mixer with the paddle attachment, until pale and fluffy. If it's a bit too soft, you can add more icing and or pop it in the fridge for 15 minutes before using.
- Pipe a swirl of buttercream onto the bottom halves of each pair and press the top halves in place.
- Store the ginger kisses in an airtight container in the refrigerator with baking paper between layers if needed. Bring to room temperature before serving.