Dish

FRIDAY BAKING

Ginger Kisses with Jam and Mascarpone

Not the traditional recipe but a bit of a combination of Ginger Gems and

Ginger Kisses. Using fresh cream and jam, fill just before serving.

Recipe — CLAIRE ALDOUS / Photography — MANJA WACHSMUTH

Grease 2 flat baking trays and line with

baking paper.

Preheat the oven to 160°C 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

centres with a spoonful of jam.

Sandwich with the remaining kisses

and dust with icing sugar. Makes 14

filled kisses

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75 grams butter, very soft but

not melted

½ cup packed brown sugar

1 large egg, size 7

2 tablespoons golden syrup

1 cup plain flour

½ teaspoon baking powder

1 tablespoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground mixed spice

pinch sea salt

½ teaspoon baking soda

¼ cup buttermilk

To assemble

200 grams mascarpone

¾ cup cream

½ teaspoon vanilla extract

your favourite berry jam

icing sugar, to dust

128 DISH

Scarf used in background from indie Home. Nomi tray from Country Road.