Dish - - Contents - Recipe — CLAIRE AL­DOUS Pho­tog­ra­phy — MANJA WACHSMUTH

Ginger Kisses with Jam and Mas­car­pone.

Not the tra­di­tional recipe but a bit of a com­bi­na­tion of Ginger Gems and Ginger Kisses. Us­ing fresh cream and jam, fill just be­fore serv­ing.

75 grams but­ter, very soft but

not melted ½ cup packed brown sugar 1 large egg, size 7 2 ta­ble­spoons golden syrup 1 cup plain flour ½ tea­spoon bak­ing pow­der 1 ta­ble­spoon ground ginger ½ tea­spoon ground cin­na­mon ¼ tea­spoon ground mixed spice pinch sea salt ½ tea­spoon bak­ing soda ¼ cup but­ter­milk To as­sem­ble 200 grams mas­car­pone ¾ cup cream ½ tea­spoon vanilla ex­tract your favourite berry jam ic­ing sugar, to dust Grease 2 flat bak­ing trays and line with bak­ing pa­per. Pre­heat the oven to 160°C fan bake. Beat the but­ter and sugar un­til light and pale. Beat in the egg un­til well com­bined, then beat in the golden syrup.

Sift in all the dry in­gre­di­ents (ex­cept the bak­ing soda) and gen­tly mix through.

Stir the bak­ing soda into the but­ter­milk, mak­ing sure it has dis­solved. Stir into the bat­ter, then leave to sit for 15 min­utes. This will give the bis­cuits a nice dome shape when cooked.

Trans­fer the mix­ture to a pip­ing bag with a wide plain noz­zle and pipe large wal­nut-sized kisses or use a ta­ble­spoon, spac­ing them well apart as they will spread. Put 14 on each tray.

Bake for about 10 min­utes un­til lightly golden and risen, ro­tat­ing the trays half­way through cook­ing. Trans­fer to a cool­ing rack.

To as­sem­ble: Whisk the mas­car­pone, cream and vanilla to­gether un­til it just thick­ens. Don’t over-whisk or it will go grainy and split.

Pipe the cream in a cir­cle around the out­side of half the kisses and fill the centres with a spoon­ful of jam.

Sand­wich with the re­main­ing kisses and dust with ic­ing sugar. Makes 14 filled kisses

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