Ginger Spice Kisses
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Serves: 30 filled biscuits
 
Ingredients
INGREDIENTS
  • 130g white spelt flour, or plain white flour
  • 100g wholemeal spelt flour, or plain wholemeal flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice
  • ½ tsp ground nutmeg
  • ½ tsp ground clove
  • ¼ tsp ground white pepper
  • ¼ tsp bicarb soda
  • 1 tsp sea salt flakes, or ½ tsp fine sea salt
  • 100g butter, cold from the fridge, cubed
  • 100g pure maple syrup
FILLING
  • 150g white chocolate, pea size pieces
Instructions
THERMOMIX METHOD
  1. Preheat oven to 150 degrees fan forced, and arrange rack into middle of oven
  2. Line two large baking trays with baking paper
  3. Add flours, spices, bicarb soda and salt to TM bowl and mix 10 seconds / speed 4
  4. Add butter and maple syrup and blend 6 seconds / speed 6, scrape around bowl then knead 20 seconds until dough comes together
  5. FOR FLAT BISCUITS: Remove dough from TM bowl and bring together into a disk
  6. Divide dough in half, wrap each half in Glad Wrap and refrigerate for 60 minutes to allow dough to rest and firm up
  7. Working with one dough at a time (keep the second piece in the fridge until needed), roll dough between two sheets of baking paper to 2mm thickness
  8. Using a 4cm round cutter, cut out circles and use a thin spatula or palette knife to help lift the pieces onto the baking tray leaving 3cm space between each biscuit
  9. Combine leftover pieces of dough and continue process until all the dough is used up
  10. Repeat with the second lot of dough
  11. Place first tray in oven and bake for 10 minutes, turn tray around and continue for a further 6 minutes or until lightly puffed and golden (it takes exactly 16 minutes in my oven)
  12. FOR ROUND BISCUITS: Remove dough from TM bowl and place into a small bowl
  13. Using a teaspoon measure, press spoon into dough, then using the palms of your hands roll dough into a ball and place onto baking tray leaving 4cm space between each ball
  14. When all the balls are on the trays, use the back of a small fork to press into the top of each round
  15. Place first tray in oven and bake for 10 minutes, turn tray around and continue for a further 8 minutes or until lightly puffed and golden (it takes exactly 18 minutes in my oven)
  16. FOR BOTH VERSIONS: When biscuits come out of the oven, allow to cool on tray for 5 minutes before removing to a cooling rack to cool completely
  17. Once biscuits are cool, place all the biscuits upside down on a silicon mat or greaseproof paper ready to be filled (if not filling the biscuits they can be stored directly into a sealed container)
  18. Melt the chocolate (due to the small amount involved I use a microwave for this) until it is ⅔rd melted, then keep stirring together quickly with a silicon spatula until all the chocolate is melted … this will take a couple of minutes but keep moving the chocolate until it is completely smooth … it is now tempered
  19. While you are melting the chocolate, place a sandwich size snap lock bag, with a corner facing downwards, into a mug and put beside the biscuits ready for the melted chocolate to be poured in to
  20. When the chocolate has melted, pour it into the snap lock bag, seal it (remove the air first as that will make it easier to pipe), lift the bag out of the mug and snip off a small piece of the end
  21. Working down one row of biscuits at a time, pipe a large pea size amount of white chocolate on top of each biscuit, then top with it's corresponding other half before going to the next row of biscuits
  22. If there is any chocolate left (which is likely), spread it onto a silicon mat or piece of baking paper and allow to set … either eat it or save it to reuse for another round of biscuits
  23. Allow biscuits to set (about 15 minutes) before storing in an airtight container for up to two weeks
TWO BOWL METHOD
  1. Preheat your oven to 150 degrees fan forced, and arrange rack into middle of oven
  2. Line two large baking trays with baking paper
  3. Place dry ingredients into a medium mixing bowl, and whisk together to combine
  4. Then in a smaller mixing bowl, and using the same whisk, mix together the butter (needs to be very soft) and maple syrup until well combined
  5. Add wet ingredients to dry ingredients and use a spatula or wooden spoon to mix until dough comes together
  6. Turn dough out onto your bench and gently knead for 30 seconds to combine fully
  7. Continue with recipe for “flat” or “round” biscuits
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/ginger-spice-kisses/