(And, I am not a fan of bought ginger kisses at all, but this version is devine!)
Apparently you have to be very careful with the measurements.... I wasn't, and they still turned out just fine!
125g softened butter3/8C sugar (80g, 2 1/2oz)
1 large egg
1t ground ginger
1t cinnamon
1 rounded dessertspoon golden syrup
75g flour (1/2C + 1T)
75g cornflour (1/2C + 1T)
1/2t baking soda
1/2t baking powder
Oven at 220
Put first 6 ingredients in food processor. Process until smooth and a light colour.
Weigh or measure dry ingredients carefully into food processor. Process until mixture is smooth.
Spoon mixture into piping bag, with small, plain nozzle. (I used a plastic lunch bag, and snipped one corner off). Can use spoons to shape small even mounds onto baking paper covered oven trays. Piped mounds should be about the size of a half walnut. They rise a lot, so make sure there is space between each one.
Fills two oven trays.
Place trays in oven, and once door is shut turn oven down to 210. Cook for about 5 mins, but keep an eye on them and reduce the time if the bottoms of the kisses are browning. (They burn easily).
Sandwich together with mock cream, (or whipped cream if they are to be eaten soon after filling).
Mock cream...
50g room temperature butter.
1/2t vanilla ess
1/2c sieved icing sugar
about 2T water
Put butter, vanilla and icing sugar in food processor. Add 1T hot water and process until smooth. Slowly add about 1T cold water. (I only needed about 1/2T water). Finished product should be a light-coloured fluffy cream. Add more water if it is absorbed.
Store filled kisses in cool place so filling hardens.
If, for some misfortune your kisses don't work first time, the failures are quite edible with berries, cream or ice cream for dessert!
If they run over tray you have used too much butter.
If they dont spread enough, you have used too much flour, or too little butter....
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