Ginger Kisses

Method 

1.     Line baking trays with greaseproof or use silicone baking trays. 

2.     Put all the dry ingridients into a bowl and stir, rub the butter in until the mixture resembles breadcrumbs. 

3.     Stir in the sugar, syrup and beaten egg. 

4.     Bring together to form a smooth dough. 

5.     Roll the dough out on a lightly floured surface to around 0.8 cm. Cut the biscuits out using a small rounded cutter until all of the dough is used up, this is a repeatable step. 

6.     Place on baking trays ensure there is enough room for expansion of the biscuit. 

7.     Chill for 20 minutes in the fridge. 

8.     Preheat the oven to 180 C. 

9.     Cook for around 8-10 minutes until golden, remove and place on a wire rack. 

To make the buttercream 

1.     Beat the butter until soft. 

2.     Add the icing sugar and 1 tablespoon of milk, mix until combined and fluffy. 

Putting the kisses together 

1.     Lay out the biscuits on a flat surface, ensure all of the same size biscuits match one another. 

2.     Put the buttercream into an icing bag, choose a thick nozzle. 

3.     Ice one biscuit and then sandwich the other one top and repeat the process until there are no biscuits remaining.