top of page

Gluten Free Ginger Kisses

Updated: Sep 14, 2020

Takes 35 minutes. Makes 20.

What a strange name.... must be another biscuit from New Zealand. Ginger Kisses are a sponge/biscuit hybrid, flavoured with mixed spices and ginger and sandwiched together with some spiced golden syrup butter cream before being gently individually kissed by the baker (only kidding on that last bit). A must try if you've never had them before. And for my New Zealand friends reading this, I promise that they are actually NICER than the store bought ones.

Colour and Shape

It took me a while to get the Ginger Kiss colour right, as I kept taking them out of the oven too soon because I thought they were burning. However, to get that lovely golden brown colour, you need to leave them in just touch more than you are used to. But do keep an eye on them, because they will go from golden to brown to black quite quickly.

To get the shape, I tried both spooning the mixture to the tray, and piping it on. Piping it was much easier, and resulted in a more even shell. However, if you don't have access to a piping bag, use a heaped teaspoon to put the mixture on the tray, and then soften the edges using a dampened finger. NB. To get the kisses perfectly flat on the bottom, make sure that the baking paper is laying flat on the tray (you made need to cut it to adjust to size) and that you are putting the mixture away from the curved edges of the baking tray.


For the Kiss

  • 80g unsalted butter, softened

  • 2/3 cup caster sugar

  • 2 tablespoons golden syrup

  • 2 eggs, room temperature

  • 1 1/3 cup self raising gluten free flour (+ 1/2 cup more if mixture is too runny)

  • 2 1/2 teaspoons ground ginger

  • 1 teaspoon mixed spice

  • 1/4 teaspoon baking soda

  • 1/4 xanthan gum (omit if flour mixture already contains)

For the butter cream

  • 90g unsalted butter, softened

  • 1½ cups icing sugar

  • 1½ tbsp golden syrup

  • 1/2 tsp of ginger


  1. Line a flat tray with baking paper, and pre heat oven to 180° celsius/bake.

  2. Using an electric beater, cream the butter, caster sugar, and golden syrup together until fluffy.

  3. Add in both eggs, and whisk again for 3 minutes. It may look like the butter has split, but don't worry.

  4. Sift in self raising flour, ginger, mixed spice, baking soda, and xanthan gum.

  5. Gently mix until flour is combined, and then whisk again with electric beater for 2-3 minutes. The mixture should be able to hold it's shape when spooned onto a surface. If it's too runny, add half a cup more flour and mix again.

  6. Put mixture into a piping bag, and gently pipe the kisses onto the tray, leaving about 5 cms between them so they can spread (See picture below). If you don't have a piping bag, you are able to use a heaped teaspoon, just make sure you round off the shape using damp fingers so they cook smoothly.

  7. Bake in oven for 12 minutes or until they have a dark golden brown colour.

  8. Remove them from oven and let them cool completely.

  9. To make the butter cream, whisk the butter, icing sugar, golden syrup, and ginger together until combined.

  10. Place the butter cream in a piping bag, and ice half the kisses, and then sandwich with an un-iced biscuit. (If you don't have a piping bag, spoon the icing on).

  11. Sprinkle finished kisses with a little bit of icing sugar, and enjoy!

Piped Ginger Kisses


bottom of page