Christmas kisses

125g (4oz) butter
1/2 c caster sugar
2 eggs
1 tbsp golden syrup
1 1/4 c flour
1 tsp baking powder
1 tbsp mixed spice
1 tsp cinnamon

Mock cream filling:
50g butter
1/2 c icing sugar
4-5 tbsp boiling water (1/4 c)

Cream the butter and sugar until light and fluffy, add the golden syrup, then beat in the eggs.
Fold in the sifted dry ingredients.
Put small teaspoonfuls of the mixture on the trays.
Bake 180C for 10 minutes, immediately place on a cooling rack.

Mock cream filling: make the filling by beating the butter and icing sugar together with an electric beater, adding the boiling water a little at a time. Continue beating until the mixture is very light and creamy.

Pair up the Christmas kisses, matching sizes, then stick them together with the filling.

Sprinkle sifted icing sugar over before serving.

Finely chopped Glace cherries both red and green could be added to the mock cream; or instead fill with fresh cream.

These have a soft cake texture.