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
- 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.
- Mix in dry ingredients and baking soda dissolved in 1/4 cup boiling water.
- 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.
- 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.
