Ginger kisses are one of my favourite biscuits to buy… I use to put them in the freezer, so they were nice and hard and eat them as slowly as I could… they were just so tasty. The other day I was at my local IGA and there they were. I had not seen them in ages or had them in years, so I picked up a packet and did what I always do now, turned the packed around and looked at the ingredients. I was horrified! One of my favourites and so many numbers 🙁 so much crap and PALM OIL! 🙁

I came home so unhappy and then thought.. I’m a good cook! I bet I can make them just as good with no garbage… So I did… They have had a stamp of approval from the BBQ I went to last night, Mum, Dad and one of the next door neighbours… Monday night will be the Thermomix Consultants… so we will see, but the most important thing is that I like them…! So when I feel like some ginger kisses, I will make some and not feel guilty about eating them! 🙂

They aren’t exactly the same, but they are good. BE WARNED this recipe makes 144 biscuits which equals 77 ginger kisses! So if you are after a smaller batch you can definitely halve this recipe and I suggest it unless you are cooking for a crowd (which I often do).

Just as an aside I administer a page on Facebook called TMX Cooking for Large Families and Groups. Click on the name for the link because, if you have a large family you should come on over and like us because all our recipes feed a crowd and we are having a competition at the moment!

Ingredients – Biscuits

250g Butter

3/4 cup of Brown Sugar (160g)

1/2 cup of Golden Syrup or Treacle (170g)

5 cups of Plain Flour (780g)

3 cups of Butter Milk (normal milk is fine, they just won’t be as light)

2 Eggs

3 Tablespoons of Ground Ginger

2 Teaspoon of Cinnamon

2 Teaspoon of Mixed Spice

1 Teaspoon of Bicarbonate of Soda

Ingredients – Icing

1 x 250g Block of Philadelphia Cream Cheese (full Cream)

2 Cups of Pure Icing Sugar (360g)

2 Teaspoons of Ground Ginger

Method – Biscuits 

1. Preheat oven to 180 degrees celsius and prepare tray with baking paper

2. In a large mixing bowl cream butter, sugar and syrup.

3. Add eggs one at a time and beat very well in-between.

4. Add all of the spices and half of the flour followed by half of the milk, fold into mixture well.

5. Add the other half of the flour followed by the second half of the milk, fold into mixture until well combine.

6. Place about 2 cups of mixture into a zip lock bag (try to get as much air out as possible) cut the end off and pipe approximately 3 cm blobs onto the baking paper approximately 4 cm apart. Repeat this process until all mixture is used up… about 144 single biscuits.*

You could just as easily use a piping bag, but I find that when you don’t need it too accurate, the zip lock bag is perfect and no cleaning up after!

7. Place in the oven one tray at a time and cook for 10 minutes.

8. Immediately remove from tray and allow to cool on a cooling rack.

9. When complexity cold, place icing on one kiss and press another on top, dust with icing sugar to serve.

*I am fortunate enough to have a macaron tray that has little circles already in it, but they turn out fine on a plain baking tray covered in baking paper!

Method – Icing

1. Place all ingredients into a mixing bowl and beat until well combined.

2. Place icing in the fridge to harden until needed.

THERMOMIX METHOD

This recipe was made in the TM5, but is equally suited to the TM31

Method – Biscuits

1. Place butterfly onto the blade, add softened butter, sugar and syrup into the mixing bowl, mix  30 seconds/speed 4, scrape down the sides of the bowl and mix again 2 minutes/speed 4.

2. Add 2 eggs and mix 10 seconds/speed 4, then remove butterfly.

3. Add all other ingredients in this order, spices, flour, milk, bicarbonate of soda, then mix 60 seconds/speed 6. At the beginning you will need to place the spatula in the lid to help the mixture move around.

4. Place about 2 cups of mixture into a zip lock bag (try to get as much air out as possible) cut the end off and pipe approximately 3 cm blobs onto the baking paper approximately 4 cm apart. Repeat this process until all mixture is used up… about 144 single biscuits.*

5. Place in the oven one tray at a time and cook for 10 minutes.

6. Immediately remove from tray and allow to cool on a cooling rack.

7. When complexity cold, place icing on one kiss and press another on top, dust with icing sugar to serve.

*I am fortunate enough to have a macaron tray that has little circles already in it, but they turn out fine on a baking tray covered in baking paper!

Method – Icing

1. Place roughly chopped cream cheese and all other ingredients into the mixing bowl, mix 10 seconds/speed 6, scrape down the bowl and repeat.

2. Place icing in the fridge to harden until needed.

Anyway, I hope you enjoy my version of this yummy favourite… could be a great one to make for Christmas if you are in a gingery mood!

Please feel free to leave a comment and let me know what you think!

Enjoy Irresponsibly!

Liz x

If you like the recipe maybe you will like these?

Chocolate Caramel Slice

Forgotten Cookies

Triple Chocolate Brownies with Pecans

Elizabeth Connolly

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I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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