Giant Chai Ginger Kiss Cookies
Makes 10 kisses
As a kiwi I have high expectations when it comes to biscuits (we do the best ones). Every year I look forward to eating squiggles, toffee pops, and ginger kisses. I also love a good chai latte. My brain decided that chai ginger kisses would be a fab idea and, as per usual, it was right.
MASSIVE WARNING! These are addictive and go down in 3 bites. Beware of over-consumption.
Make smaller ones if you want. Just 1 tablespoon instead of two.
If you want to make just ginger kisses, add 3-4 teaspoons of ground ginger instead of the rest of the spices.
Keep these in the fridge - duh, there's cream in them. They taste great out of the fridge.
I'm really tempted to add chilli to these - if you're brave enough to try it then do. It could go horribly wrong. Lol.
3/4 cup Plain Flour 1/2 cup Self-Raising Flour 1 tsp of ground ginger
2 cardamom pods, de-shelled and crushed
1/4 tsp of nutmeg
1.5 tsp of cinnamon
1/2 tsp of salt
1/4 tsp of black pepper 1/4 tsp Baking Soda 75g butter, softened 2/3 cup caster sugar 2 tbsp honey 2 eggs
250 grams of double cream
Preheat your oven to 170℃ (338℉).
Sieve together the dry ingredients.
Beat together the butter, sugar, and honey until light and fluffy. Beat in one egg at a time until lighter in colour and fuller.
Beat in your dry ingredients bit by bit until fully incorporated into the wet ingredients.
On two lined baking trays take two heaped teaspoons and put them one on top of the other. Repeat this along the baking tray leaving at least 3 fingers space between the dollops. Bake each tray separately for 13 - 15 minutes, until golden on top.
Take the trays out and leave the biscuits to cool.
If you want to spice up your filling you can add 1/2 a teaspoon of cinnamon, 1/2 a teaspoon of ginger, 1/4 teaspoon of nutmeg and a pinch of salt and pepper to your double cream. Then whip your cream to soft peaks.
Sandwich a tablespoon of cream between two cookies. AND ENJOY!