Hola baking buds! As you read this I am on holiday, hopefully soaking up the sun & sipping a Margarita by the pool. So in the words of Blue Peter, here's one I prepared earlier! Sorry it's a bit short, but between packing & painting my toenails, I just about squeezed in enough time to write this up. Normal service will be resumed next week!This is the final creation in the series of cocktail inspired recipes & I have to say it is far more successful than the last one! The combination of ginger & lime is delicious, enjoy...
200g ginger nut biscuits
50g butter
1tbsp golden syrup
250g marscapone
200g cream cheese
2 limes
1. Crush the biscuits into fine crumbs, ginger nuts are tough cookies, so it's best to do this in a food processor. Melt the butter, stir in the golden syrup, then add the crushed biccies. Tip the mixture into a loose bottom tin & press down well using the back of a spoon, pop it into the fridge while you prepare the topping.
2. Mix together the marscapone & cream cheese, then add the juice & zest of the limes. Smooth this mixture over the biscuit base & stick it back in the fridge for a couple of hours to set. I like to add a couple of ribbons of lime zest to the top as decoration. To do this, only zest 1 1/2 of the limes & use a veggie peeler to peel ribbons off the remaining half.
This makes a great dinner party desert, really fresh & light, & something you can just magic out of the fridge at the end of the meal! Right better get back to the packing, I think I have a few too many shoes....we are only going for a week. See you next week, Rebecca
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