Golden Syrup
Chelsea Golden Syrup in the...
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Biscuits
Easy Ginger Kisses
25 mins
45 mins
Easy
20
This ginger kisses recipe will bring a smile to your lips.
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- Ingredients
- Method
Ingredients
- ¾ cup Edmonds Standard Grade Flour
- ½ cup Edmonds Self Raising Flour
- 2 tsp ground ginger
- ¼ tsp Edmonds Baking Soda
- 75g butter, softened
- ⅔ cup Chelsea Caster Sugar
- 2 Tbsp Chelsea Golden Syrup (tin)
- 2 eggs
Filling
- 125g butter, softened
- 1 ½ cups Chelsea Icing Sugar
- 2 tsp Chelsea Golden Syrup (tin)
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
18
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Method
Preheat oven to 170ºC/150ºC fan-forced. Line 3 large baking trays with baking paper.
Sift flours, ginger and Edmonds Baking Soda together. Using an electric mixer, beat Tararua Butter, Chelsea Caster Sugar and Chelsea Golden Syrup until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Beat on medium speed for 2 minutes or until creamy (mixture may appear curdled at this stage). Add half the flour mixture. Beat on low speed until combined. Repeat with remaining flour mixture. Stand for 5 minutes.
Spoon 2 level teaspoons of mixture, on top of each other, onto prepared tray. Repeat with remaining mixture, leaving 5cm between each for spreading. Bake, 1 tray at a time, for 13 to 15 minutes or until golden and just firm to touch. Cool on trays.
Make Filling : Using electric mixer, beat Tararua Butter until light and fluffy. Gradually beat in Chelsea Icing Sugar until well combined. Beat in Chelsea Golden Syrup. Spread 2 to 3 teaspoons of filling onto flat side of half of the biscuits. Sandwich with remaining biscuits. Serve.
Notes : Spooning teaspoons of mixture on top of each other will result in even-sized rounds.
Ginger kisses are best eaten on the day they're made.
Make these dinner-party worthy by using mascarpone and grated orange rind for the filling.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
18
What did you think of this recipe?
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- 250g butter
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ingredients
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 cup Chelsea Soft Brown Sugar, Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar (200g)
- 1 Tbsp ground ginger
- ½ tsp Edmonds Baking Soda
- 150g butter, cubed
- 1 egg, beaten
- 1 Tbsp Chelsea Golden Syrup
Icing
- 1 egg white
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 tsp lemon juice
- Water, if needed
- Gel food colouring (optional)
- Lollies or currants, to decorate (optional)
ingredients
- 125g butter, softened
- ½ cup Chelsea White Sugar (113g)
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- 1 tsp ground ginger
Ginger Icing
- 125g butter
- 1 ¼ cups Chelsea Icing Sugar (188g)
- 3 Tbsp Chelsea Golden Syrup
- 4 tsp ground ginger
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- 5 Tbsp Chelsea White Sugar or Chelsea Caster Sugar
- 2 Tbsp Chelsea Golden Syrup
- 1 tsp Edmonds Baking Soda
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- 50g butter
- 1 Tbsp Chelsea Golden Syrup
- 1 egg
- ½ cup Chelsea Soft Brown Sugar
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- 2 tsp powdered ginger
- 1 tsp mixed spice
- 1 tsp Edmonds Baking Soda
- ¾ cup Meadow Fresh Original Milk
ingredients
Base
- 1½ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- ½ cup Chelsea Soft Brown Sugar
- 140g butter, melted
Caramel
- 395g condensed milk
- 2 Tbsp Chelsea Golden Syrup Tin
- 50g butter
Topping
- ½ cup thread coconut
- ½ cup rolled oats
- ½ cup Chelsea Soft Brown Sugar
- 30g butter
ingredients
- 100g butter, cubed
- 1 cup water (250ml)
- 1 cup Edmonds Standard Grade Flour (150g)
- 3 eggs
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 ½ Tbsp cocoa powder
- 3-4 Tbsp hot water
Filling
- 1 cup Meadow Fresh Original Cream (250ml)
- 125g mascarpone
- 2 Tbsp Chelsea Icing Sugar
- 1 tsp vanilla extract
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Biscuit Mix
- 125g butter
- ¾ cup Chelsea White Sugar
- 1 teaspoon Chelsea Golden Syrup
- 1 tablespoon warm milk
- 1 teaspoon baking soda
- 1 rounded cup plain flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
Icing
- 1 cup Chelsea Icing Sugar
- 90g butter - room temperature
- 3 tsp milk
- ¼ tsp vanilla essence
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Top half
- 1 egg white
- 1 tsp cold water
- 1 cup Chelsea Caster Sugar
Bottom half
- 1 egg
- 1 egg yolk
- 1 tsp cold water
- ½ cup (100g) Chelsea Caster Sugar
- ½ cup (100g) plain flour
- ½ tsp baking powder
Lemon Curd
- 4 large lemons
- 100g butter
- 2 cups Chelsea White Sugar
- 4 eggs
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- 2 cups cornflakes
- 2 cups flour
- 1 cup cocoa powder
- 1 cup Chelsea White Sugar
- 250g of butter
- 2 eggs
- 3 tsp baking soda
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Chocolate Cake Mix
- 125g unsalted butter, softened
- ½ cup (110g) firmly packed Chelsea Soft Brown Sugar
- 1 egg
- ¾ cup (110g) Edmonds Standard Grade Flour
- ⅓ cup (35g) cocoa powder
- ¼ cup (35g) Edmonds Self Raising Flour
- 1 tsp Edmonds Baking Soda
- ¾ cup (160ml) buttermilk
Raspberry Butter Cream
- 250g unsalted butter, softened
- 3 cups (480g) Chelsea Icing Sugar
- 1 Tbsp Meadow Fresh Original Milk
- pink food colouring
- 10 fresh raspberries (45g), crushed
Chocolate Ganache
- ¼ cup (60ml) Meadow Fresh Original Cream
- 150g dark chocolate, chopped finely
- 2 Tbsp rainbow sprinkles for decoration
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Sponge
- 4 eggs
- 1 tbsp boiling water
- ¾ cup Chelsea White Sugar
- 1 tbsp Edmonds Standard Grade Flour
- 1 cup wheaten cornflour (minus 1 tbsp)
- 2 tsp Edmonds Baking Powder
Trifle
- ½ cup Chelsea Caster Sugar
- ¼ cup water
- ¼ cup fresh lemon juice
- 1 tbsp sherry
- 1 cup raspberry jam
- 4 cups fresh mixed berries
- 2 cups thickened cream
- 2 tbsp Chelsea Icing Sugar
learn about baking
How to Choose SugarFor Baking?
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