Lime Garibaldi - Puratos

Ingredients

Method

Mix Satin Crème Cake Plain Mix, flour, butter, zest & mixed peel to form a crumb.
Add egg & water, mix to form a dough.
Scale at 40g per biscuit, mould into balls, place onto lined trays, lightly flatten.
Bake at 180°C top heat 170°C bottom heat for 14mins.
Crush zest & sugar together to achieve zesty green sugar.
Sprinkle the lime sugar generously over the hot biscuits.

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