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


Into a large bowl sift flour, brown sugar, baking soda, baking powder, ginger, mixed spice, nutmeg and cinnamon. In a small saucepan set over a low heat place golden syrup and butter and melt. Do not allow the mixture to boil.

To the dry ingredients add the golden syrup mixture followed by egg and milk. Quickly combine ingredients well using a whisk (this is a very wet mix). As soon as possible pour into prepared tins, aiming to fill 20 moulds (not 24!).

Place in oven and bake for 20-25 minutes or until metal skewer comes out clean. When cooked leave in tin to cool completely before turning out. Proceed to fill and frost, or freeze until required.

Slice each cake horizontally and thickly spread top of cake base with Cream Cheese Frosting. 

Onto Cream Cheese Frosting place the top halves. Thickly frost top of cakes with Salted Caramel. Top with Ginger Crunch.