Monday, 22 December 2014

Gingerbread Kisses

What you need:

1/3 cup golden syrup
1/4 cup, firmly packed) brown sugar
3 tablespoons butter, at room temperature
1 1/4 cups plain flour
2 tablespoons self-raising flour
1/4 teaspoon bicarbonate of soda
2 1/2 teaspoons ground ginger
1 1/2 teaspoon mixed spice
1 egg yolk
1 cup) icing sugar mixture, sifted
1/2 teaspoon vanilla essence
1 teaspoon butter, at room temperature, extra
1 1/2 tablespoons milk (approximately)

What to do:

  1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
  2. Step 2
    Place golden syrup, sugar and butter in a medium saucepan over low heat and stir until butter melts. Remove from heat. Set aside until cooled.
  3. Step 3
    Sift the flours, bicarbonate of soda, ginger and mixed spice into a bowl.
  4. Step 4
    Add egg yolk to golden syrup mixture and use a wooden spoon to stir until combined. Add sifted flour mixture in 2 batches, stirring after each addition until just combined. Use your hands to bring the dough together.
  5. Step 5
    Roll level tablespoons of dough into balls. Place on lined trays, 3cm apart. Bake in preheated oven, swapping the trays halfway through cooking, for 12-15 minutes or until golden. Set aside on trays for 30 minutes to cool.
  6. Step 6
    Combine the icing sugar, vanilla essence, extra butter and enough milk to form a paste in a large heatproof bowl. Place the bowl over a saucepan of simmering water (bowl should not touch water). Stir with a metal spoon for 3-5 minutes or until smooth. Remove pan from heat, leaving bowl in it to keep icing runny. Dip top of each biscuit in icing and place on a baking tray lined with non-stick baking paper. Set aside for 15 minutes to set.
    Ginger Kisses

No comments:

Post a Comment