It makes my mouth water just looking at this picture…a) I love chopped nuts, b) I love caramel and c) I love ginger!
I don’t know if you’re familiar with the store bought ginger kisses, very similar, except they don’t have the caramel or nuts, my son loves them. Wait till he tastes these! This is next level stuff.
Making caramel is easy and it isn’t, it’s one of those things you just need to practise yourself until you understand the subtleties. I will direct you to some helpful sites, keep in mind it’s one of those touchy feely things that just simply requires practise…..and hey…there aint nothing wrong with store bought! I used a caramel recipe from a great book, the man is a baking guru…but, it still required me to throw it back in the pot and keep simmering until I achieved the required thickness I needed for these ginger kisses. If the caramel doesn’t start setting immediately after you have transferred it to a bowl, it is too runny for these little cakes. The caramel consistency needs to be thicker than what you would have, if it was a sauce. Mmmmmm, good luck.
Here are two caramel recipes, one is salted caramel. I didn’t use salted, but you could or just omit the salt. The second link is excellent, has really good information in it. I didn’t put lemon juice in mine, but sounds good. I’ll give you the ingredients and quantities I used in case you want to compare them. Mine was as follows: 125g sugar, 30g water, 115g cream, 1Tbsp butter.
Now for some instructions..
1) Pipe the cake mixture onto a greased and floured baking tray. They should be small, about3cm in diameter, like this.
2) When baked and cool, pipe a small amount of ginger butter icing onto the middle of the kiss. Like this. Remember, only decorate 1/2 of the cakes as the other half are lids.
3) Sprinkle some chopped nuts on top, followed by about a tsp of caramel and then another dollop of butter icing, just a small amount to ensure the kisses stick together well.
4) Place a lid on each one, press together gently and voila!
- 50g butter, softened
- 85g brown sugar
- 1 egg
- 2Tbsp golden syrup
- 150g self-raising flour
- 11/2 tsp ground ginger
- ¼ cup buttermilk
- 40g butter, softened
- 80g icing sugar
- ½ tsp ground ginger
- ½ tsp vanilla essence
- 1 tsp milk
- see blog notes, about ½ cup
- Cream butter and sugar until light and fluffy, about 2 minutes.
- Add egg and beat well.
- Beat in the golden syrup,buttermilk, flour and ginger, in that order.
- Place the cake mixture into a piping bag, fitted with a plain round decorating tip. I used a Wilton 1A tip.
- Pipe small circles, about 3cm in diameter, onto a greased and floured baking tray. I needed two trays.
- Bake at 170°C for about 10 minutes. It may take slighty less, or longer, depending on your oven.
- Cream butter and sugar for 3 minutes, unitl light in colour. Add the ginger, vanilla and milk and continue beating until well blended.