GINGER KISSES WITH MASCARPONE AND RASPBERRY JAM

75g soft butter
½ cup packed brown sugar
1 size 7 egg
2tblsp golden syrup
1 cup flour
½ tsp. baking powder
1 tbsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. ground mixed spice
Pinch salt
½ tsp. baking soda
¼ cup room temp milk

TO ASSEMBLE:
200g mascarpone
¾ cup cream
½ tsp. vanilla extract
Raspberry jam

Place baking paper on 2 baking trays. Preheat oven to 160 degrees fan bake.
Beat butter and sugar until pale and fluffy.
Beat in the egg and then the golden syrup, sift dry ingredients and gently mix through. Mix baking soda and milk together in a small bowl and when dissolved add to the batter mixture and leave for 10 minutes. This process makes the dome shape when cooked.
Put the mixture into a piping bag with a wide nozzle and pipe large walnut sized kisses. Space well apart as they will spread.
Bake approx. 9 minutes until lightly golden and risen. Rotate trays halfway through cooking. Leave to cook slightly and then transfer to a cooling rack.
To assemble Whisk the mascarpone, vanilla and cream together until just thick. Don’t over whisk otherwise will split. Pipe the cream around the edges of kisses and put a small tsp. of jam in the middle, Sandwich together and then dust with icing sugar.

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