If you’re a ginger fan, you’ll love these! Inspired by the ginger kisses of my childhood (a popular sponge-like New Zealand ginger treat), they are a little more robust than the original and quite possibly tastier! 

Stuff you’ll need:

Cookies:

• ¾ c vegan margarine
• ¾ c unrefined sugar
• 1 tsp egg replacer
• 2 tbsp water
• 1 tbsp golden syrup
• 1 c flour
• 1 tsp ginger powder
• 1 tsp cinnamon
• ½ tsp baking soda
• ½ tsp baking powder

Cream:

• 2 tbsp vegan margarine
• 1 c icing sugar
• ½ tsp vanilla essence
• warm water

How to make it:

1. Heat oven to 180°C .
2. Cream margarine and sugar with an electric beater or by hand - it should be smooth and light coloured with no visible sugar granules if possible. 
3. Whisk the egg replacer and water together until thick and add this to the bowl.
4. Add the golden syrup and mix to combine.
5. Sift the flour, spices and baking powder and baking soda together and fold this into the cream mixture. 
6. Line two baking trays with baking paper and drop teaspoonfuls of the mixture on to form balls. Allow room for the cookies to spread during baking.
7. Bake for 10 minutes or until golden brown. Remove to a cooling rack.
8. To make the cream filling, beat the margarine, icing sugar and vanilla essence together and add the water until you have a creamy consistency. The mixture should not be too thin as it has to hold the cookies together so don’t add too much water. 
9. Once the cookies have cooled completely, take two and stick them together by spreading a thick layer of cream filling on one and pushing the other on top. Repeat until all the cookies are paired. 
10. Enjoy!