Ginger Kisses

by gemsandplains

The recipe for these ginger kisses is only slightly tweaked from a recipe found in a book by Alexa Johnson titled Ladies, A Plate (Traditional Home Baking). It is such a simple but beautiful book, and because I am partial to any kind of home baking which is deliciously true to New Zealand, this book is a winner in my eyes. When I saw a copy of this book at a foodies bookstore in Melbourne, it put a smile on my face. You can purchase the book online here.

There is a great sense of joy watching the blobs of gingery batter puff up like proud men with bellies as they bake in the oven, and then as if they regain a little sensibility, they shrink when they sit out on a cooling rack, going back to a more reasonable size. Baking is truly like magic, something spectacular happening before your very eyes. I hope you enjoy trying out this recipe! These ginger kisses can keep for a few days or so in an airtight container.

Gingered out, Val.

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GINGER KISSES

FOR THE CAKES

115 g butter
85 g caster sugar
1 egg
2 tsp golden syrup
1 cup flour
½ tsp baking powder
3 tsp ground ginger
3 tsp cinnamon
½ tsp baking soda
1 tbsp hot water

FOR THE FILLING

30 g butter
1 cup icing sugar
½ tsp vanilla essence
2 tbsp boiling water
1 tbsp ground ginger
2 tbsp preserved ginger

GETTING READY

1. Preheat oven to 180˚C and line two baking trays with baking paper.
2. Soften butter and make sure eggs are at room temperature.
3. Put golden syrup in a small dish and warm it only very slightly to make for a runnier consistency.

MIXING & BAKING

4. Cream the butter and sugar with electric beater until pale, light and fluffy then beat in the egg, followed by the golden syrup.
5. Sift in all dry ingredients – flour, baking powder and spices, and dissolve the baking soda in hot water and add. Fold the mixture together.
6. Put teaspoonfuls on the trays. Dip fingers in cold water before shaping into ball shapes, as this stops the mixture from sticking to your hands. Do not be concerned if they aren’t perfect balls, baking them evens them out.
7. Bake for 10 minutes and then transfer onto a cooling rack.

FINISHING

8. Make the filling by beating the butter, icing sugar and vanilla together with an electric beater, then add boiling water a little at a time and continue to beat until the mixture is very light and creamy. Do not overbeat. Fold in the ground ginger and finely chopped preserved ginger.
9. Once cool, pair up the ginger kisses, matching the sizes, then put a small teaspoon of filling on each lower half and stick them together.
10. Dust with sifted icing sugar for the finishing touch.
11. Store in an airtight container and these scrumptious ginger kisses will keep well, making you smile for days!