The recipe that I’m posting today is sort of a follow-on from my birthday post… I was given a signed copy of Alice Arndell’s Bake Me Home cookbook from my boyfriend’s parents for my birthday which was so lovely! It’s a great book too, there are so many yummy recipes! I made this recipe as a request from dad because he loves ginger kisses, but they turned out a lot bigger than I thought… Still really good, just a whole lotta biscuit! It is almost like a whoopie pie because it’s a very cakey and light biscuit sandwiched with cream cheese frosting but I guess technically a biscuit? Whatever you want to call it, the ginger kisses turned out really well, it is an excellent recipe and I would highly recommend the book! Happy baking!
Ginger Kisses with Cream Cheese Frosting
2 1/2 cups flour
2 tspn baking powder
1 tspn baking soda
1/2 tspn salt
1 Tbspn ground ginger
1 Tbspn cinnamon
1 tspn ground cloves
1 tspn ground cardamom
150g butter, softened
1 cup brown sugar
1/2 cup golden syrup
2 tspn vanilla essence
1/4 cup milk
Cream Cheese Frosting
125g cream cheese, at room temperature
100g butter, softened
1 Tbspn lemon juice
3 cups icing sugar
- Preheat oven to 170°C. Line a baking tray with baking paper.
- In a bowl, whisk flour, baking powder, baking soda, salt and spices to combine. Set aside.
- Cream butter and sugar until light and fluffy then beat in the golden syrup and vanilla. Add eggs one at a time, beating well after each addition.
- Fold in dry ingredients until just mixed, then stir in milk.
- Pipe or spoon double teaspoons of batter onto prepared trays – leave 5cm of space around each kiss as they will spread.
- Bake for 8-10 minutes or until edges start to colour. Cool on trays for 5 minutes before transferring to a wire rack to cool completely. Store unfilled kisses in an airtight container for up to 3 days.
Cream Cheese Frosting
- To make the frosting, beat cream cheese and butter until smooth. Add the lemon juice and icing sugar and beat until smooth.
- When kisses are completely cool, sandwich two together with a good tablespoonful of the frosting and dust tops with icing sugar (if wanted). Once they are filled, they are best eaten with 48 hours.