Baileys ginger kisses

Ready in 30 minutes, makes 24.

A classic Kiwi baker’s delight with an Irish twist!

• 40g unsalted butter
• 125g (1/2 cup) caster sugar
• 1 tbsp golden syrup
• 225g (2 cups minus 4 tbsp) flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ground ginger
• 2 eggs, beaten
• Icing sugar for dusting

Irish butter cream:

• 150g unsalted butter, softened
• 300g icing sugar
• 1 tbsp Baileys Irish Cream

1. Preheat the oven to 190°C on fan bake. Grease and line 2 baking trays with baking paper.

2. Cream the butter and sugar in an electric mixer until light and pale. Add golden syrup.

3. In a separate bowl sift all the dry ingredients.

4. Gradually add the beaten eggs to the butter mix, alternating with the dry ingredients. Mix well to combine.

5. Roll teaspoons of the dough into balls and press down gently onto the prepared trays.

6. Bake for 8 minutes or until golden. Cool completely.

7. For the Irish butter cream, combine the ingredients. Sandwich together the kisses with the butter cream.

Cook’s tip: You can also fill these with whipped cream mixed with a little Baileys. Preparing ahead is best, as these kisses need to soften in the fridge for the best results.