Ginger Kisses
Ginger kisses take me back to my childhood; they were a favourite with my nana. While she filled hers with mock cream, I prefer lemon icing.
Ingredients
Method
- 200 g Pams butter
- ¾ cup (185 g) Pams sugar
- 1 tbsp golden syrup
- 2 Pams eggs
- 1¼ cups (180 g) Pams plain flour
- ½ cup (55 g) Pams cornflour
- 1 tsp Pams baking soda
- 1 tsp Pams baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1½ cups (225 g) icing sugar
- 2 tbsp Pams butter, melted
- finely grated rind of ½ lemon
- 2 tsp lemon juice
- a little boiling water
- Pre-heat oven to 170°C. Lightly grease 1 or 2 baking trays or line with baking paper.
- Beat butter, sugar and golden syrup together until pale and creamy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine remaining dry ingredients. Fold into beaten mixture. Drop 40 dessertspoons of mixture onto the tray(s) and bake for 12–15 minutes until firm to the touch. Lift kisses from the tray and cool on a wire cake rack.
- In a small bowl, mix together butter, icing sugar, lemon rind, juice and enough boiling water to form a spreadable icing. Sandwich cooled kisses together with icing.