A recipe from the Good Food collection.
125g (½ cup) unsalted butter, softened
115g (½ cup) castor sugar
1 tsp natural vanilla extract
85g (⅔ cup) plain flour
90g (¾ cup) cornflour
¼ tsp baking powder
1½ tsp ground ginger
1 tsp ground mixed spice
½ tsp ground ginger, extra, for dusting
2 tsp icing sugar, for dusting
90g (⅓ cup) unsalted butter, softened
1½ tbsp icing sugar
1½ tbsp honey
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.