Ginger Kisses with Rhubarb and Mascarpone
Photography by Claire Aldous.
I’ve enjoyed these for dessert at Culprit restaurant and knew they’d be my next Friday Baking recipe. Not a conventional one but a slight combination of Ginger Gems and Ginger Kisses. As they have fresh cream and jam, fill just before serving.
INGREDIENTS
75 grams butter, very soft but not melted
½ cup packed brown sugar
1 large egg, size 7
2 tablespoons golden syrup
1 cup plain flour
½ teaspoon baking powder
1 tablespoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground mixed spice
pinch sea salt
½ teaspoon baking soda
¼ cup buttermilk
To assemble
200 grams mascarpone
¾ cup cream
½ teaspoon vanilla extract
rhubarb or your own favourite jam
METHOD
Grease 2 flat baking trays and line with baking paper.
Preheat the oven to 160°C fan bake.
Beat the butter and sugar until light and pale.
Beat in the egg until well combined then beat in the golden syrup.
Sift in all the dry ingredients and gently mix through.
Stir the baking soda into the buttermilk, making sure it has dissolved.
Add to the batter then leave to sit for 10 minutes. This will give the biscuits a nice dome shape when cooked.
Transfer the mixture to a piping bag with a wide plain nozzle and pipe large walnut-sized kisses or use a tablespoon, spacing them well apart as they will spread. You should have about 14 on each tray.
Bake for 8–9 minutes until lightly golden and risen, rotating the trays halfway through cooking. Transfer to a cooling rack.
To assemble: Whisk the mascarpone, cream and vanilla together until just thick. Don’t over-whisk or it will go grainy and split.
Pipe the cream in a circle around the outside of half the kisses and fill the centres with a spoonful of jam. Sandwich with the remaining kisses and serve immediately. Makes about 14 filled kisses
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