Lime Garibaldi

Ingredients

Unit
Satin Crème Cake Mix Plain 0.400 kg
Butter 0.150 kg
Egg 0.050 kg
Bread flour 0.160 kg
Water 0.050 kg
Bread flour 0.180 kg
Candied peel 0.150 kg
Lime zest 0.006 kg
total 1.146
Lime sugar
Lime zest 0.004 kg
Caster sugar 0.050 kg
Lime sugar total 0.054

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.