Ginger Kisses

Ginger Kisses are an easy cookie to overlook, after all are they really a cookie? A biscuit? A cake? It really doesn't matter, they are so delicately delicious, you won't regret making them. These are a perfect sweet treat to prepare for afternoon tea, they don't take long and they are easy enough to get the kids involved. I prefer to make them a bit smaller, meaning you can eat more of course! 

Makes 15

Cookies

50g butter, at room temperature 

85g brown sugar

1 egg 

2 Tbsp golden syrup 

3 Tbsp milk 

1 tsp vinegar (white or apple cider)

150g self-raising flour

1 1/2 tsp ground ginger

1 tsp ground cinnamon

Icing

75g butter, at room temperature 

75g cream cheese OR 75g more butter 

300g icing sugar, sifted

1 tsp vanilla extract 

2 Tbsp milk 

Preheat oven to 170°C. Line two oven trays with baking paper.

Place butter and brown sugar in a large bowl or bowl of your stand mixer. Use electric beaters to cream together until light and fluffy, about 2 minutes.

Add egg, golden syrup, milk and vinegar and beat well to combine.

Add flour, ginger and cinnamon and beat until only just combined. Transfer mixture to a piping bag or snap lock bag and cut a 1cm hole for piping.

Pipe mixture onto prepared trays, about 2cm in diameter. Mixture will spread quite a bit so don’t go overboard.

Bake in middle of oven for about 10 minutes, until cooked through. Swap trays halfway through cook time.

While cookies bake, make icing. Place butter in a large bowl or bowl of your stand mixer. Use electric beaters to beat until very pale in colour, about 5 minutes. Add cream cheese (if using), icing sugar, vanilla and milk and continue to beat for a further 5 minutes, until very pale and fluffy. Add a little more milk if icing seems too thick. Transfer to a piping bag/snap lock bag.

When cookies have cooled, pair them up with ones of equal size. Pipe icing onto one cookie and sandwich with a second cookie.