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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