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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.