(Desserts and biscuits - Makes approx. 100)
Ingredients
300 g / 11 oz plain flour
3 tbsp potato flour (potato starch)
100 g / 4 oz icing sugar
2 tbsp finely chopped preserved ginger
1 1/2 tbsp finely grated lime peel
1/4 tsp sweet chilli powder
250 g / 9 oz cold LURPAK Unsalted Butter
Baking time: Approx. 8 min. at 200°C / 400°F / Gas Mark 6.
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Instructions
Mix plain flour, potato flour, icing sugar, ginger, lime peel and chilli in a bowl. Cut the butter into smaller pieces and crumble it into the flour-mixture, until it looks like grated cheese. Knead the pastry lightly and roll it to 4 strips (each approx. 20 cm / 8"). Press each strip a little to make it approx. 3 cm / 1 1/4" wide and 20 cm long. Leave the pastry to rest, covered, in the refrigerator for at least 1 hour or in the freezer for approx. 30 min. Cut each strip into 3/4 cm / 1/4" thick slices. Place the slices on baking trays lined with baking paper and bake the biscuits in top of the oven.
The baked biscuits can be kept in an air-tight container for approx. 5 days or they can be frozen.
Tip: The biscuits can be made without ginger, lime and chilli. When you bake biscuits it is important to keep an eye on the biscuits frequently, as the temperature of the oven can vary.
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