Recipes, re-invented from cooking shows
Ginger, Lime and Chili Biscuits
Prep. Time:
Baking Time:
Total Time:
30 mins
30 mins
70 mins
Serves:
12 biscuits
word
Ingredients
GINGER SHORTBREAD: 130g butter 60g caster sugar 1 tablespoon ginger puree 180g all-purpose flour 0.5 teaspoon salt
LIME BUTTERCREAM 115g butter 0.25 teaspoon salt 225g caster sugar 1.5 tablespoons heavy cream Zest of half lime 1 tablespoon lime juice
CHILI BISCUITS: 130g butter 60g caster sugar 2 egg yolks 150g all-purpose flour 1 tablespoon cocoa powder 1 tablespoon gochugaru (chili flakes)
Method
GINGER SHORTBREAD: Cream the butter and sugar.
Beat in the ginger, flour and salt.
Squeeze the ingredients into a shortbread paste, and chill for at least 30 minutes.
Roll out, cut into biscuits.
Bake at 330°F for about 12 minutes (depends on the size of your cookies)
ZESTY BUTTERCREAM Whip the butter and salt.
Slowly add the sugar and cream.
Beat in the cream, zest and juice.
Chill.
CHILI BISCUITS Cream the butter and sugar.
Beat in the eggs. Add and mix in the flour, cocoa and chili flakes.
Refrigerate the paste for at least 30 minutes before rolling, cutting and baking at 325°F for about 12 minutes.
ASSEMBLY: Let the shortbread and biscuits cool completely, because it's no fun trying to put cold buttercream onto warm biscuits.
Put shortbread on the bottom, smooth on the buttercream, balance a chili biscuit on the top, and decorate with sifted powdered sugar and grated lime.
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Instructions
GINGER SHORTBREAD:
Cream the butter and sugar.
Beat in the ginger, flour and salt.
Squeeze the ingredients into a shortbread paste, and chill for at least 30 minutes.
Roll out, cut into biscuits.
Bake at 330°F for about 12 minutes (depends on the size of your cookies)
ZESTY BUTTERCREAM
Whip the butter and salt.
Slowly add the sugar and cream.
Beat in the cream, zest and juice.
Chill.
CHILI BISCUITS
Cream the butter and sugar.
Beat in the eggs. Add and mix in the flour, cocoa and chili flakes.
Refrigerate the paste for at least 30 minutes before rolling, cutting and baking at 325°F for about 12 minutes.
ASSEMBLY:
Let the shortbread and biscuits cool completely, because it's no fun trying to put cold buttercream onto warm biscuits.
Put shortbread on the bottom, smooth on the buttercream, balance a chili biscuit on the top, and decorate with sifted powdered sugar and grated lime.
Heading 5
Ingredients
GINGER SHORTBREAD:
130g butter
60g caster sugar
1 tablespoon ginger puree
180g all-purpose flour
0.5 teaspoon salt
LIME BUTTERCREAM
115g butter
0.25 teaspoon salt
225g caster sugar
1.5 tablespoons heavy cream
Zest of half lime
1 tablespoon lime juice
CHILI BISCUITS:
130g butter
60g caster sugar
2 egg yolks
150g all-purpose flour
1 tablespoon cocoa powder
1 tablespoon gochugaru (chili flakes)
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