Crust
Ingredients
1/2 cup (75g) pitted dates (not soaked)
1/4 cup (40g) almonds
1/4 cup (40g) cashews
1 pinch of salt
1/2 tbsp Nuttelex, coconut oil, butter or margarine
-OR-
85g unsalted butter, melted
250g gingernut biscuit
Method
Pre heat oven to 180C/160C fan
In a food processor, mix the dates, almonds and cashews together until smooth.
1/2 cup (75g) pitted dates (not soaked)
1/4 cup (40g) almonds
1/4 cup (40g) cashews
1 pinch of salt
1/2 tbsp Nuttelex, coconut oil, butter or margarine
-OR-
85g unsalted butter, melted
250g gingernut biscuit
Method
Pre heat oven to 180C/160C fan
In a food processor, mix the dates, almonds and cashews together until smooth.
Add a pinch of salt and stir well.
Press the crust into a baking paper lined slice tray or loaf pan.
Bake for 20 mins until very dark golden all over.
25g plain flour
200g golden caster sugar
2 large eggs , plus 1 large egg yolk
zest of 2 limes
Press the crust into a baking paper lined slice tray or loaf pan.
Bake for 20 mins until very dark golden all over.
Filling
Ingredients25g plain flour
200g golden caster sugar
2 large eggs , plus 1 large egg yolk
zest of 2 limes
100ml or the juice of 4 limes
1 tbsp shredded coconut
1/2 lime (zest only)
Method
Sprinkle some shredded coconut and lime zest. Enjoy!
Decoration
Ingredients1 tbsp shredded coconut
1/2 lime (zest only)
Method
Sprinkle some shredded coconut and lime zest. Enjoy!
No comments:
Post a Comment