Lime & Coconut Whirls
Ingredients
Lime Curd
3 limes, zest and juice
100g caster sugar
50g butter
2 eggs, beaten
Biscuits
250g unsalted butter, softened
50g icing sugar, sifted
250g plain flour, sifted
60g cornflour, sifted
1/2 tsp vanilla extract
200g white chocolate
80g desiccated coconut
Coconut buttercream
100g unsalted butter, softened
200g icing sugar, sifted
3 tbsp coconut cream
10 drops coconut extract
Method
Pre heat the oven to 190°C, 170°C fan.
For the curd, put the zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water making sure the bottom of the bowl doesn't touch the water
Lightly heat until the butter has melted, stirring a few times
Gently whisk in the beaten egg, continue whisking for around 10 minutes until thickened
Strain through a sieve then leave to cool and set in the fridge
For the biscuits, blend the butter, icing sugar, plain flour, cornflour and vanilla in a food processor until smooth
Use a piping bag and large star nozzle, pipe the biscuit dough into 4cm rounds on a couple of lined baking trays, leave room between them as they do spread
Put in the fridge for around 10 minutes to chill, this will help them keep their shape
Bake for 10-12 minutes, they should be golden and firm to touch
Leave to cool on the trays for 5 minutes, then put on a wire rack to cool completely
For the buttercream beat the butter, coconut cream, icing sugar and coconut extract until light and fluffy
Melt the white chocolate in a heatproof bowl over pan of simmering water, dip the cooled biscuits half in the melted chocolate, then dip in the desiccated coconut, leave to set on baking parchment
Put buttercream on the bottom of one biscuit and lime curd on the bottom of another, sandwich together and voilà!