Ginger kisses

These can be made in under 30 minutes. Unfilled kisses can be stored in an airtight container for several days, then sandwiched with cream when you are ready to serve them.

Ingredients

250 g	Butter
¾ cup	Sugar
2	Eggs
2 tsp	Golden syrup
2 cups	Flour
1 tsp	Baking powder
2 tsp	Ground ginger (Main)
1 tsp	Baking soda
¼ cup	Water

Filling

300 ml	Cream
2 Tbsp	Icing sugar
225 g	Canned crushed pineapple
¼ cup	Icing sugar

Directions

1. Preheat oven to 160 degC. Beat butter and sugar until pale and fluffy. Add eggs, one at a time, beating well after each. Mix in the golden syrup.
2. Mix in dry ingredients and baking soda dissolved in 1/4 cup boiling water.
3. Place teaspoonfuls of mixture on cold greased or lined trays and bake for 12 to 15 minutes. Allow to cool on a wire cake rack.
4. Whip cream with icing sugar and gently mix in the drained pineapple. Spread cream onto single kisses and then sandwich together. Dust with icing sugar and serve.