Mother’s Day – bake mum’s day

May 10, 2013

Mother, and 3 badge show judge, Jean Miles, generously shares her Ginger Kisses recipe.
Mums everywhere will love these dainty biscuits – especially if they’re made by their little treasures and accompanied by a very matchy-matchy Mother’s Day card from
3 oz (85g) butter
3 oz (85g) caster sugar
1 egg
1 tsp cinnamon
1 tsp teaspoon ginger
¼ tsp nutmeg
½ tsp ground ginger
8 oz (225g) self raising flour
Cream butter and sugar, add egg and sifted dry ingredients. Roll into balls and press with a fork like you do Yo Yo’s Cook 10 minutes in a moderate (150 C) oven. When cool join with icing. I normally put some condensed milk in the icing to keep the icing soft if I want to keep them a while.
Jean’s Tips: Not many people make ginger biscuits these days but this is a nice recipe. I sometimes put a little ginger in the icing. These can be joined like Yo Yo’s or left plain. Also I sometimes put a little glace ginger on top of a single biscuit. I have also put them through the biscuit forcer.

The Tassie Farm