Ginger Kisses

Cookies

• ½ cup Nuttelex Buttery Spread (softened)
• ½ cup brown sugar
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 ½ cups self raising flour
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• ½ tsp baking powder
• pinch of salt

Buttercream Filling

• ½ cup Nuttelex Buttery Spread
• 1 cup icing sugar
• 1 tsp vanilla essence

1. In a large mixing bowl, beat together the brown sugar, Nuttelex Buttery Spread, maple syrup, melted coconut oil, and a pinch of salt until smooth and well combined.
2. Sift in the self-raising flour, ginger, cinnamon, and baking powder. Fold through gently until a soft dough forms.
3. Chill the dough in the fridge for 20 minutes while you preheat the oven to 170°C fan bake.
4. Roll the dough into 12 even balls and place on a lined baking tray. Bake for 12 minutes until lightly golden and set.
5. 5. While the cookies bake, prepare the buttercream by whipping together Nuttelex Buttery Spread, icing sugar, and vanilla until light and fluffy. Add maple syrup if desired.
6. Once the cookies have cooled, dollop or pipe the buttercream onto one half and sandwich with another.
7. Place in the fridge for 15 minutes to set. Store in the fridge and enjoy chilled or at room temperature.