Ginger Kisses
Soft, fragrantly spiced sandwich cookies with a creamy filling that are a bit of a classic Aussie favourite.
Delicately spiced and irresistibly soft, these Ginger Kisses are a nostalgic favourite that never goes out of style. Tender, fragrant ginger cookies sandwiched with a sweet cream cheese filling make for the perfect sweet treat with a cup of tea or coffee.
Apparently originating in either New Zealand or Australia, (judges decision still not final), these cookies are a bite of country homey baking. Easy to make in your Thermomix, they’re ideal for lunchboxes, gifting, or simply enjoying whenever a little comfort baking is in order. A timeless recipe from the Bake the Halls ebook that’s delicious all year round.
Need
-
The Ginger Cookie
- 200 Grams bakers or strong flour BUY
- 1 Teaspoon ground cinnamon
- 2 Tablespoons ground ginger
- 1/2 Teaspoon fresh nutmeg grated
- Pinches pink salt flakes BUY
- 1 Teaspoon baking powder
- 150 Grams raw caster sugar BUY
- 100 Grams butter cold and cubed BUY
- 80 Grams pure maple syrup
- 1 eggs
- 60 Grams whole milk BUY
- 1 Teaspoon vanilla bean paste BUY
-
The Filling
- 100 Grams butter cubed BUY
- 100 Grams cream cheese
- 20 Grams pure maple syrup
- Pinches pink salt flakes BUY
- 150 Grams icing mixture
Do
- 1
Preheat oven to 180°C. Line 2 trays with baking paper.
- 2
flour, cinnamon, ginger, nutmeg, salt, baking powder and sugar into the Thermomix bowl.
- 3
Add butter. Combine 20 sec/speed 6 or until combined fully.
- 4
Add the remaining ingredients and combine 20 sec/speed 6. Scrape bowl and repeat.
- 5
Pipe or spoon small portions of the dough on the baking trays. They expand in the oven quite a lot so depending on the size cookie you are after, be aware, perhaps bake a test one first.
- 6
Bake for 8 - 10 minutes. They're ready when they bounce back when you press an edge with a fingertip. Cool.
- 7
To make the filling, place butter into the Thermomix bowl. Chop 20 sec/speed 6 or until soft. Add remaining ingredients and combine 10 sec/speed 6. Scrape bowl and repeat.
- 8
Pipe or spread filling on half of the cookies. Sandwich with the other half.
- 9
Store in the fridge or freezer until ready to eat!
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 10 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
