Ginger Kisses




  • 140g flour
  • 100g brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons powdered ginger
  • ¼ teaspoon mixed spice
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon cinnamon
  • 180g golden syrup
  • 115g butter, roughly diced
  • 1 egg, lightly beaten
  • 125ml milk
  • Cream Cheese Frosting
  • Salted Caramel
  • Ginger Crunch 


Selaks Sparkling Berries and Cream Rose


Place flour, salt and butter in a food processor or large bowl and whizz, or rub between your fingertips, until mixture resembles crumbs. Add sour cream and continue to blend until the dough starts to incorporate into a ball. Check consistency – if it is still crumbly and does not come together, add a little cold water or more sour cream.

Tip dough onto a sheet of baking paper, pressing it together into a disk or log shape. Wrap and chill for at least 20 minutes before use. If not using within a week, freeze until needed.