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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.