The Barefoot Hippy is where we share our recipes from Hippy Soap Co's products & more, so you can create your own

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Small cakes & muffins

Ginger kisses

These have a soft cake texture, delicious, true kiwi morsels. Identical to Ernest Adams version.
125g (4oz) butter
1/2 c sugar
2 eggs
1 tbsp golden syrup
1 1/4 c flour
1 tsp baking powder, rounded
1 tbsp ginger (yes it is a tablespoon)
1 tsp cinnamon

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

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 heaped teaspoonfuls of the mixture on greased trays.
Bake 180°C for 10 minutes, immediately place on a cooling rack.

Mock cream filling: make the filling by beating the butter, ginger 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 ginger kisses, matching sizes, then stick them together with the filling.
Dust with sifted icing sugar before serving.

or fill with a Pineapple cream filling:
300ml cream
2 tbsp icing sugar
225g can crushed pineapple, drained
Whip cream with icing sugar and gently mix in the drained pineapple.

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