Ginger Kisses

Ingredients  
Original recipe by Helen Jackson

• 200g butter
• 3/4 cup (185 g) sugar
• 1 tbsp golden syrup 
• 2 eggs  
• 1 1/4 cup (180g) plain flour
• 1/2 cup ( 55g) cornflour
• 1  tsp baking soda
• 1 tsp baking powder
• 2 tsp ground ginger 
• 1 tsp ground cinnamon

Icing

• 1 1/2 cups (225g) icing sugar 
• 2 tbsp butter, melted
• zest of half a lemon, grated
• 2 tsp lemon juice 
• a little boiling water

Method
Pre-heat the oven to 170C. Lightly grease 1 or 2 baking trays or line with baking paper.

Beat butter, sugar and golden syrup together until pale and creamy,  about 5 minutes. Add eggs, one at a time, beating well after every addition.

In a separate, combine all dry ingredients. Fold into beaten mixture.  Drop 40 dessertspoons of mixture onto the trays and bake for 12-15 minutes until it is firm to touch. After that lift the kisses from the tray and lay them on a cooling rack.

In a small bowl, mix together icing sugar, butter, lemon zest, lemon juice and enough boiling water to form a spreadable icing (3-5 tbsp). Sandwich the kisses together with the icing.


What I learnt
When you put the dollops of ginger mixture do not make them to big because they grow very big while in the oven so put about a table spoon or half a tablespoon so they do not stick together in the oven. Remember try to not put too much icing sugar or it will be way to sweet, so if you do not want it too be too sweet then only put half of the icing sugar ( 115g).

For fun
If you have leftover Icing then you can put cool smiley faces on top of the ginger kisses, leave them in the fridge to cool and to set, then yay cool, fun and yummy ginger kisses.