Lime, Ginger and Almond Snap Biscuit
Serves: 6 - 8
INGREDIENTS
180 grams flour
60 grams rice flour
½ teaspoon baking powder
pinch salt
115 grams caster sugar
50 grams brown sugar
125 grams butter, diced
zest of 1 lime and ½ lemon
2 egg yolks
70 grams slivered almonds, toasted
50 grams chopped crystallised ginger
icing sugar for dusting
METHOD
Preheat the oven to 170ºC. Line a 24 x 24 cm tin with baking paper. Place the flour, baking powder, salt and sugar in a food processor and pulse to blend. Add the butter and zests and pulse again until it resembles coarse crumbs. Add the egg yolks and pulse to combine.
Tip into a bowl and mix through the almonds and ginger (the mixture will be quite crumbly). Press the mixture evenly into the tin and bake for 30 minutes. Allow to cool in the tin. (For easy transport leave in the tin). Dust with icing sugar and break into pieces to serve. Serves 6-8
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!