Ginger Kisses with Jam and Mascarpone


75g butter, soft not melted

1/2 cup packed brown sugar

1 large egg

2 tbsp golden syrup

1 cup plain flour

1/2 tsp baking powder

1 tbsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground mixed spice

Pinch sea salt

1/2 tsp baking soda

1/4 cup buttermilk

To Assemble:

200g mascarpone

3/4 cup cream

1/2 tsp vanilla extract

Your favorite berry jam from Dickey Farms

Icing sugar, to dust



Grease 2 flat baking trays and line with baking paper.

Preheat the oven to 325°F 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 centers with a spoonful of jam.

Sandwich with the remaining kisses and dust with icing sugar.


*Recipe from Dish

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