Ginger Kisses


cake, dessert, kiwi, sweet


Kisses (cakes):

130g white flour

3g baking powder

1/4 teaspoons salt

44g cornflour

5g ground ginger (more next time)

125 grams butter, softened

112g sugar (brown sugar?)

2 eggs

1 tablespoon golden syrup

Mock Cream:

50 grams butter, softened

½ cup (65g) icing sugar

¼ teaspoon vanilla essence (or 1 tablespoon vanilla sugar)

4-5 tablespoons boiling water


James: When Silke and I lived in NZ in 2015, Silke fell in love with ginger kisses. I found this recipe while we were living in Sweden, and we both think it’s much better than the bought ones!


Pre-heat your oven to 180C and line two baking trays with wax baking paper.

Sift flour, baking powder cornflour and ginger. Add salt and set aside.

Beat the butter and sugar together until light and fluffy.

Add eggs in one at a time, beating well after each addition. Once the second egg has combined with the butter mixture add the golden syrup and mix again.

Fold in your dry ingredients, be careful not to over fold - you want your wet and dry ingredients to be just combined.

Drop tablespoonfuls of mix onto your lined baking trays.

Bake in your pre-heated oven for 8-10 minutes or until your kisses are golden and firm to the touch.
Remove from the oven and transfer to a wire rack to cool completely.

Once your kisses are cooled make your mock cream. To do this you will need to beat butter and sugar in a bowl until it is very light, add vanilla then boiling water, gradually. Beat for 2-3 minutes or until you have a mixture you are happy will spread nicely onto your kisses.

Join kisses together using mock cream, you can either spoon some into the middle of one kiss and then press the two together so it spreads a little or pipe it on like I did (this ensures a nice even distribution), using a small star tip.