Baileys ginger kisses (baking)

A classic Kiwi baker’s delight with an Irish twist! Makes 24 kisses.

Ingredients
40 g Unsalted butter
½ cup Caster sugar
1 Tbsp Golden syrup
225 g Flour
1 tsp Baking powder
1 tsp Cinnamon
2 Eggs, beaten
1 tsp Ground ginger
1 to dust Icing sugar
Irish Butter Cream
150 g Unsalted butter, softened
300 g Icing sugar
1 Tbsp Baileys Irish Cream


Directions

1. Preheat the oven to 190C on fan bake. Grease and line 2 baking trays with baking paper.
2. Cream the butter and sugar in an electric mixer until light and pale. Add golden syrup.
3. In a separate bowl sift all the dry ingredients.
4. Gradually add the beaten eggs to the butter mix, alternating with the dry ingredients. Mix well to combine.
5. Roll teaspoons of the dough into balls and press down gently onto the prepared trays.
6. Bake for 8 minutes or until golden. Cool completely.
7. For the Irish butter cream, combine the ingredients. Sandwich together the kisses with the butter cream.

Cook’s tip
 You can also ­fill these with whipped cream mixed with a little Baileys. Preparing ahead is best, as these kisses need to soften in the fridge for the best results.