Easy Ginger Kisses Biscuits

Soft ginger spiced sponge biscuits filled with fluffy homemade golden syrup buttercream. These easy Ginger Kisses are irresistible!

Old Fashioned Ginger Kisses are an incredibly nostalgic treat, popular in New Zealand and Australia. You’ll find them in many bakeries, cafes and supermarkets but have you ever tried to make your own Ginger Kisses?

They’re quick and easy to whip up and a favourite with everyone. You’ll be wishing you made a double batch!

These Ginger Kisses are perfect for bringing along a plate, enjoying for morning tea with a cup of coffee or as a sweet treat in the evening.

Why these are the BEST Ginger Kisses

Easy and simple to make

Soft, fluffy and spongey

Spiced with perfect amount of Ginger and Cinnamon

Perfect lunchbox filler

Easy Ginger Kisses

These homemade Ginger Kisses are quick and easy to make yourself. You don’t need any special equipment.

The ginger sponge biscuits are made by combining the wet and dry ingredients together, piped or spooned out and baked until golden.

One biscuit is spread with a golden syrup buttercream before being topped with another biscuit to make a perfect Ginger Kiss!

What are Ginger Kisses?

Ginger Kisses are two soft golden biscuits (although they are very cake like) with fluffy buttercream in between, our version of a Whoopie Pie.

There isn’t much information on the history and origin of Ginger Kisses but they have been around for a very long time. You’ll find them in many old recipes books.

Ginger Kisses Ingredients

Plain Flour – Standard or all purpose flour. This recipe doesn’t use self raising flour as the leveling agents are added separately.

Baking Powder and Baking Soda – The combination of both of these gives the sponge the perfect lift, while also creating such a light fluffy texture.

Ground Ginger and Cinnamon – These have a strong ginger flavour, almost like Christmas! The cinnamon also adds extra flavour and colour to the sponge.

Butter – Salted butter works for this recipe. If you are using unsalted just add a pinch of salt to the dry ingredients.

Sugar – The ginger sponge biscuits use white sugar and the buttercream uses icing sugar (powdered sugar)

Golden Syrup – Golden syrup can be substituted with honey, molasses (for a much stronger flavour) or dark corn syrup. These will all give the Ginger Kisses a different flavour so I would recommend trying to find Chelsea Golden Syrup.

Eggs – Make sure your eggs are at room temperature, along with all the other ingredients in this recipe.

How to Make Ginger Kisses

Line two baking trays.

Add the dry ingredients, the flour, baking powder, baking soda, ginger and cinnamon, to a small bowl and mix to combine with a wooden spoon. Set to the side.

In a large bowl add the butter, sugar and golden syrup. Use a hand mixer or a stand mixer to cream the ingredients together on medium speed for 2-3 minutes, until light and fluffy.

Add in the eggs, one at a time, beating well in between each addition and scraping down the sides of the mixing bowl.

Add the flour mixture in three batches to the creamed mixture. Mix until well combined on a low speed, it will be thick and stiff dough.

Add the mixture to a piping bag, or use a tablespoon, and pipe about 2 Tbsp amounts onto the prepared trays, leaving space for them to spread.

Place the ginger biscuits into the fridge to chill for 20 mins. Preheat the oven to 180 degrees Celsius.

Remove the biscuits from the fridge and place into the oven for 10-12 minutes or until they are just starting to brown. Remove from the oven and cool on a wire rack.

To make the buttercream add the butter, icing sugar and golden syrup to a bowl. Use a hand mixer or stand mixer to cream the ingredients together for 3-5 minutes until light and fluffy.

Use a piping bag or spread 1 Tbsp amount of the buttercream filling on to one of the ginger sponge biscuits. Top with another biscuit and press together to spread the buttercream. Repeat with the remaining biscuits.

Serving

The Ginger Kisses can be served immediately but they are better being left to for an hour or two for the buttercream to set. Keep them at room temperature.

Storage

Store the Ginger Kisses in an airtight container at room temperature for up to 3 days. Be careful not to have the biscuits touching each other as they will stick.

FAQ

How long will these Ginger Kisses last for?

The Ginger Kisses will last in an airtight container at room temperature for up 3 days.

Why are my Ginger Kisses flat?

The dough needs to chill in the fridge before being baked, this will stop the ginger biscuits from spreading and becoming flat.

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