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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.