[{"type":"span","children":[{"text":"Join now"}]}]

Join from $25/month*!

*On selected 6 month plans only. Min. cost (Core) NZ$150. Offer ends 25/05/24. See terms.
Photo of Ginger kisses by WW

Ginger kisses

Total Time
40 min
20 min
10 min
Gingerbread has such a distinctive flavour and texture that is liked by young and old. Why not try these cookies for a little after dinner sweetness.


Reduced fat oil spread

125 g

Brown sugar

½ cup(s), (110g)


cup(s), (120g)


1 medium

Plain flour

1½ cup(s), (225g)

White self-raising flour

½ cup(s), (75g)

Ground ginger

3 tsp

Ground cinnamon

1 tsp

Mixed spice

½ tsp

Bicarbonate of soda

¾ tsp


  1. Preheat oven to 160°C or 140°C fan-forced. Line 2 baking trays with baking paper.
  2. Using electric beaters, beat spread, sugar and treacle until light and fluffy. Add egg and beat until combined. Transfer to a large bowl.
  3. Sift flours, ginger, cinnamon, mixed spice and bicarbonate of soda into a medium bowl. Add flour mixture to treacle mixture and stir until just combined. Set aside for 10 minutes to firm slightly before piping.
  4. Spoon mixture into a piping bag fitted with a 1cm round tube. Pipe thirty-six 3cm rounds of mixture, 3cm apart, onto prepared trays. Lightly smooth tops with fingertips. Bake for 10 minutes or until puffed and golden. Set aside on trays for 2 minutes before transferring to a wire rack to cool. Serve.


TIPS: Store in an airtight container for up to 3 days. If you don't have a piping bag and tube you can spoon the mixture into a large snap-lock bag and snip off the corner to make a 1cm hole.