Ginger Biscuits with Coconut

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.

Place the butter in a mixing bowl and add the lime zest and ginger. Using an electric whisk mix together for around 2 minutes until creamy. Add the sugar and the eggs and mix well. Fold in the grated coconut.

Transfer the mixture to a piping bag with a large nozzle (2.5 cm) and spread the wafers onto the prepared baking tray.

Pipe a dollop of the mixture onto each wafer and pull up into points with damp fingers. Using a wet wooden spoon create wells in the top of each point. Bake in the middle of the oven for 10-15 minutes until golden brown. Remove from the oven and leave to cool.

Place a teaspoon of lime marmalade into the well of each biscuit.

Melt the chocolate in a bain marie and dip the bottom of each biscuit (the wafer base) into the melted chocolate. Place on baking paper to dry.