80’s rock stars, how I loved your imperfect teeth, your curly hair, your baggy pants and billowing white pirate shirts. Your castaway on a desert island looks, your exuberance and subtle sexuality.
No overt flaunting of your nibbles and nobbles, be you lady or man. Just a luscious and gorgeous sensuality in the way you moved and dressed.
I am talking about you; David Bowie, Michael Hutchence and all of INXS. Yes, you Sting, the strangely sexy Prince, The Police, U2, The Church and The Cure. Yes; you Split Enz, Crowded House, Pat Benatar, Blondie and Siouxsie and the Banshees. Don’t worry, I haven’t forgotten Duran Duran, Tears For Fears, Icehouse, Depeche Mode and New Order.
If I could, I would give you all a big Ginger Kiss. Rest assured, I am not smothering my lips in ginger sauce and going in for the pash. (Not that I wouldn’t mind giving a few of the above a smooch or two.) I am talking about that delightful New Zealand cake like biscuit, sandwiched with a buttery, mock cream type icing.
My childhood is embedded with memories of my paternal grandmother Nana J opening a packet of these wee puffy clouds from heaven. The spicy smell of them would waft towards you and your mouth watered with great expectation. Mr Bagpipes has memories of his mum baking them from scratch back in the day but by the time us grandkids had come along, Nana was busy running the business side of things for their trucking business. So, opening a packet of these ginger kisses was quicker by far. Nana still baked and cooked, her pavlova roll was legendary.
Baking these has been on the old ‘to do’ list for a while and I was very happy with the result. Warming, gingery and sweet. They were a real treat. Sure they weren’t quite as puffy as the store purchased ones, as I used a wholemeal flour but they had more substance. Try using the same amount of plain flour if you want an even lighter result.
WHAT YOU NEED
115g butter, softened
85g caster sugar
1 egg, room temperature
2 tsp golden syrup, placed in a small dish and warmed slightly
125g/1 cup wholemeal flour
1/2 tsp baking powder
1 tsp ginger
1 tsp cinnamon
1/2 tsp baking soda
1 tbsp hot water
120g icing sugar, sifted
1/2 tsp vanilla essence or 1/4 tsp vanilla powder
2 tbsp boiling water
1 tsp ginger or 1 tbsp preserved ginger
HOW YOU DO IT
Preheat oven to 180C or 170C non-fan forced oven, line two baking trays with baking paper.
Cream the butter and sugar until light and fluffy, then beat in the egg, followed by the golden syrup.
Sift together the flour, baking powder and spices.
Fold the sifted dry ingredients into the butter mixture and lastly, stir in the baking soda, dissolved in the hot water.
Put the mixture in small teaspoonfuls (I did large teaspoonfuls and they spread quite a bit) on the trays, or use a piping bag with a 1cm/1/2 inch opening. (I am not a fan of the intricate art of piping so I didn’t.)
Bake for about ten minutes, then remove to a cooling rack.
Making the filling by beating the butter, icing sugar and vanilla together. Slowly add the boiling water a little at a time and continue to beat until the mixture is very light and creamy. Once the icing looks light and fluffy enough, stop adding the water as you may not need all of it. (I added too much water too quickly and had to add extra icing sugar, so my filling was a little heavier than it should have been.)
Pair up the Ginger Kisses, matching the sizes, smear a small amount of filling on each lower half and stick them together.
Store airtight, this made about 12 very large Ginger Kisses, next time I will make them a tad smaller.
Recipe from Ladies A Plate, Traditional Home Baking by Alexa Johnston. Published by Penguin Books 2008