Pineapple Coconut and Lime Sorbet Sandwiches

Using Sorbet Exotics Pineapple Coconut and Lime

  • Serves 10

  • 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

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.