Recipes

Pineapple Coconut and Lime Sorbet Sandwiches

Using Sorbet Exotics Pineapple Coconut and Lime

  • Serves 10

Ingredients
  • 125g unsalted butter,softened
  • 1/3 cup (75g) caster (superfine) sugar
  • 1 teaspoon finely grated lime rind
  • 1 egg
  • 1/4 cup (20g) desiccated coconut
  • 1 1/2 cups (325g) plain (all-purpose) flour, sifted
  • 10 scoops Weis Sorbet Exotics Pineapple Coconut and Lime
Method

Preheat oven to 180oC (350oF).

Place the butter, sugar and lime rind in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy.  Add the egg and beat for 2 minutes or until combined.  Add the coconut and flour and beat until the mixture just comes together to form a smooth dough.

Roll the dough out between 2 sheets of non-stick baking paper to 5mm thick.  Using a 6 1/2cm round cutter, cut out 20 rounds, re-rolling the dough as necessary.  

Place on 2 large lightly greased baking trays lined with non-stick baking paper and cook for 8-10 minutes or until golden.  Allow to cool for a few minutes before transferring to a wire rack to cool completely.

Place scoops of sorbet on half the biscuits and sandwich together with the remaining biscuits.  Using a palette knife smooth the edge of the sorbet.  

Serve immediately or freeze until ready to use.

 

Featured Product

Pineapple, Coconut and Lime

A refreshing Pina Colada-inspired sorbet

Find out more