Ginger Kiss Food

GINGER KISS

Steps:

• Muddle habanero pepper slice and 2 slices fresh ginger together in a cocktail shaker until pulverized, about 20 seconds. Add gin, lime juice, simple syrup, and ice. Cover and shake until well chilled. Strain with a fine mesh strainer into a cocktail glass.
• Garnish with a thin slice of ginger on a toothpick.

GINGER KISSES

Steps:

• 1. Preheat the oven to 200C. Line two baking trays with baking paper. 2. Cream the butter, sugar and vanilla in a medium-sized bowl using electric beaters until pale and fluffy, then add the egg, beating until just combined. Sift in the flours and baking powder, add the ginger and mixed spice and stir with a wooden spoon to form a soft dough. 3. Shape teaspoons of the dough into balls, place on the prepared trays 4cm apart and flatten slightly. Bake for seven minutes, or until lightly golden around the edges. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. 4. For the honey cream, beat the butter and icing sugar in a bowl using electric beaters until light and fluffy. Add the honey and mix to combine. On half of the cookies, spread three teaspoons of honey cream and sandwich them together with the other half. 5. In a small bowl combine the extra ginger and icing sugar and dust over the biscuits. 6. Filled kisses will keep, stored in an airtight container, for three days. Unfilled biscuits will keep for up to five days.

GINGER KISSES

Steps:

• Preheat oven to 200°C.
• Combine the butter, sugar and golden syrup in a medium saucepan.
• Stir over a low heat until butter has melted and mixture is smooth.
• Beat eggs until thick and mix in alternately with sifted flour, baking powder, cinnamon and ginger.
• Bake small spoonfuls on greased trays for 10-12 minutes.
• Let them cool down completely then sandwhich together with custard filling.
• For the custard filling, mix icing sugar, custard powder and butter in a bowl until combine.
• Add little bits of milk into the bowl to make the mixture turn into an icing. Don't make it too runny, but if you do, simply add in more icing sugar.
• I found that when I sandwhiched the kisses together they didn't stay together and the custard filling ran a little bit but it tasted so good! So I wrapped the kisses with cellophane and let the filling set! : ).

GINGERBREAD GEMS

Steps:

• In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg.
• Using a stand mixer, cream the butter and sugar together on medium speed until light and fluffy. Add the molasses, egg, and vanilla extract. Continue mixing, scraping down the sides of the bowl occasionally, until well incorporated
• With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Dump the dough onto a piece of plastic wrap and form into a disc. Wrap tightly and refrigerate for 4 hours, or overnight.
• Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
• Shape the chilled dough into 1 1/2-inch balls and roll each in a bowl of sugar. Place the sugar coated dough balls about 2 inches apart on the prepared cookie sheets.
• Bake for 8 minutes. Remove from the oven and immediately press a HERSHEY'S Milk Chocolate Holiday KISS into the center of each cookie.
• Leave the cookies on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

GINGERBREAD KISSES

Steps:

• Cream butter and brown sugar until light and fluffy. Gradually beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 4 hours., Preheat oven to 350°. Shape dough into sixty 1-in. balls; roll in sugar. Place 1 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes., Press a chocolate kiss immediately into the center of each cookie. Remove from pans to wire racks to cool.