Tuesday, 19 October 2010
Occasionally we have people over for drinks and nibbles . . . nothing alcoholic . . . we are Mormons . . . but just for some nice soft drinks, and a nibble or two . . . salty, sweet . . . and everything in between.
It's all about fellowshipping and sharing . . . friendship and food.
Good food and good friends . . . the two seem to go together like . . . well . . . peas and carrots!
We're having some people over tonight and I decided to make these lovely Lime and White Chocolate Finger biscuits to share. (You do realize of course that over here, cookies are called biscuits.)
Pretty and elegant . . . tangy and sweet . . . and oh so easy to make and to eat!!
I think they'll enjoy these with some warm mulled apple juice. What do you think?
*Lime and White Chocolate Fingers*
Delicious cake like finger biscuits, tangy and buttery at the same time, drizzled with sweet white chocolate. Yummo!
250g plain flour (2 cups)
1 tsp baking powder
5 ounces caster sugar (2/3 cup)
75g unsalted butter, melted (2 1/2 ounces)
2 TBS lime juice
the finely grated zest of two limes
1 large free range egg, lightly beaten
1 large free range egg yolk
1 tsp pure vanilla extract
150g good quality white chocolate (5 1/2 ounces)
chocolate curls (optional)
Preheat the oven to 179*C/325*F/gas mark3. Lightly grease and flour two baking sheets. Set aside.
Whisk the butter, lime juice, zest, egg and egg yolk and vanilla together.
Whisk the flour, baking powder and sugar together in a bowl. Add the liquid ingredients all at once and mix in with a fork until a firm dough forms. Using lightly floured hands take tablespoons of the dough and roll into thin logs, about 4 1/2 inches long. Place on the prepared baking trays, leaving 2 inches between each.
Bake in the heated oven until firm, for ten minutes, switching the baking trays around halfway through the baking time. Remove from the oven and allow to set on the baking trays for 10 minutes before scooping off with a spatula to a wire rack to finish cooling.
Put the chocolate for the glaze into a heatproof bowl. Sit over simmering water without letting the bottom of the bowl touch the water. Stir frequently until the chocolate has melted. Alternately you can melt carefully in the microwave.
Place the biscuits closely together on the wire rack. Using a fork drizzle the melted white chocolate decoratively over them. Sprinkle with the chocolate curls if using. Allow to set before serving. These will keep for up to 2 days in an airtight container once decorated. (Undecorated they will keep for about a week.)