Ginger Biscuits with Coconut
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
50
- Ingredients
- 1 cup soft butter (scant)
- 2 unwaxed Limes (zest grated)
- 1 ¾ ozs fresh ginger (grated)
- 1.111 cups sugar
- 4 eggs
- 3 ⅔ cups Shredded coconut
- 50 small Wafer (4 cm ?)
- 3 ½ ozs Lime Marmalade
- 7 ozs cooking Dark chocolate (chopped)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
2.
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.
3.
Transfer the mixture to a piping bag with a large nozzle (2.5 cm) and spread the wafers onto the prepared baking tray.
4.
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.
5.
Place a teaspoon of lime marmalade into the well of each biscuit.
6.
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.
7.
The biscuits will keep for 3-4 weeks.
