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White chocolate fondue
White chocolate fondue
A star rating of 4.5 out of 5.2 ratings

Divine white chocolate fondue in which to dip summer fruits

Ginger, apple & vanilla punch
Ginger, apple & vanilla punch
A star rating of 4.2 out of 5.6 ratings

A refreshing and punchy ginger-beer based cocktail with vanilla vodka, limes, ginger and apple slices

Nutrition: per serving

  • kcal142
  • fat7g
  • saturates4g
  • carbs18g
  • sugars7g
  • fibre1g
  • protein2g
  • salt0.1g
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Method

  • step 1

    Heat oven to 150C/130C fan/gas 2 and grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in the lemon zest and ginger.

  • step 2

    Stir in the flour and work with your hands to form a soft dough. Tip into the tin and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40 mins until pale gold. Cut into wedges then leave to cool completely in the tin. Remove from the tin and dust with caster sugar to serve.

Recipe from Good Food magazine, October 2014

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Comments, questions and tips (12)

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Overall rating

A star rating of 4.6 out of 5.31 ratings

melvyn1275hf1laMH

I made this a couple of days ago and I’m going to have to make some more. I followed the recipe to the letter and they’re delicious. The recipe says baking time is 40 mins. I would check them after 30. You won’t have any storage problems, they don’t last long enough.

rAcvo0-wotgyn-dewtog

question

Can I use Christmas cutters with this recipe with an impression on the mood? Will they still show once cooked?

rochelle41703

This was too dry to form into a dough. Is an ingredient missing? Just like crumbs.

melvyn1275hf1laMH

Further to my last comment. With further experimentation. I have found that instead of making a dough, put the breadcrumb like mixture straight into your baking tin and press it down. When the butter and sugar melts, it naturally forms your biscuit.

evehgrahamvVxiM1q2

Watch your portion control. I doubled this recipe as I had a larger tin. I could get 16 squares 1cm thick and 3cm x 3cm. So this recipes suggested serving size must be for slices the size of a thumb. Otherwise it’s simple and delicious.

emmapope111

Great recipe - very easy to make! I added 2 balls of stem ginger chopped up and baked for less time than 40mins, id say between 20-30mins! Would make again

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