The tasty treats are made with cardamom cream, homemade fig and ginger jam and coffee biscuit.
For the Biscuits:
Preheat oven to 180c
Cream butter and sugar until light. Add vanilla and egg and beat until, combined. Add flours, coconut and coffee and mix well with wooden spoon
Roll into a log and refrigerate slightly. Slice into rounds and rough tops with a fork
Bake for 12-15 minutes
Leave to harden on the tray
Beat butter, sugar and vanilla until light and fluffy, adding milk to make smooth. Adjust cardamom.
For the Jam:
Place figs, sugar and ground ginger in a large saucepan. Add crystallised ginger, Apple, water, lemon juice and vinegar.
Stir on a low heat until sugar has dissolved.
Bring to the boil where jam has reached setting point
Allow to cool
Sandwich biscuits together with jam and cream
Nutritional analysis per serving (28 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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