Melting Moments with a zesty twist
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Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 196.3
- Total Fat: 12.8 g
- Cholesterol: 26.3 mg
- Sodium: 33.1 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 0.7 g
- Protein: 1.5 g
View full nutritional breakdown of Melting Moments with a zesty twist calories by ingredient
Introduction
The quickest and easiest melting moments - and so delicious. They will be a hit with everyone! The quickest and easiest melting moments - and so delicious. They will be a hit with everyone!Number of Servings: 15
Ingredients
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Ingredients for biscuits
Unsalted butter 180g
Icing sugar 50g
Cornflour 45g
Plain flour 170g
Zest of one large lemon
Baking powder 1/4 tsp
Ingredients for ganache
Can of coconut cream 140ml (use only 50ml)
White cooking chocolate 350g (use only 120g)
Juice of half lemon or 1 teaspoon
Directions
Method
Preheat oven to 170c
Line a baking tray with non-stick baking paper and set to one side. In a mixing bowl whisk together butter(slightly melted or at room temperature), lemon zest and icing sugar until light and fluffy.
Sift together all dry ingredients and stir into butter mixture till they form a light dough like consistency that you can handle. Using your hands, roll out 4cm balls and place on tray. Push down with back of a fork. Cook for approx 15-18 minutes or until golden. Let cool on wire rack.
To make ganache, bring the coconut cream to the boil then add the white chocolate and stir until melted. Add lemon juice and let cool. Place in fridge for a few hours. Turn one of the baked cookies upside down and spread a half teaspoon of the ganache mixture. Cover with another cookie and press down lightly.
Enjoy your melting moment!
Serving Size: makes 15
Preheat oven to 170c
Line a baking tray with non-stick baking paper and set to one side. In a mixing bowl whisk together butter(slightly melted or at room temperature), lemon zest and icing sugar until light and fluffy.
Sift together all dry ingredients and stir into butter mixture till they form a light dough like consistency that you can handle. Using your hands, roll out 4cm balls and place on tray. Push down with back of a fork. Cook for approx 15-18 minutes or until golden. Let cool on wire rack.
To make ganache, bring the coconut cream to the boil then add the white chocolate and stir until melted. Add lemon juice and let cool. Place in fridge for a few hours. Turn one of the baked cookies upside down and spread a half teaspoon of the ganache mixture. Cover with another cookie and press down lightly.
Enjoy your melting moment!
Serving Size: makes 15