Ginger Kiwis by Allyson Gofton
Takes next to no time to make and a bit of time to decorate …
Makes about 24
Find information about the Great Kiwi Morning Tea here: www.kiwisforkiwi.org
All you need is …
500 grams bought sweet short pastry (sheets or block)
1 tablespoon ginger, sifted, optional
¼ cup chopped crystallised ginger, optional
1½ cups icing sugar, sifted
1 tablespoon melted butter
2-3 tablespoons warm milk or water
150-200 grams dark and or white chocolate, melted
Cachous to decorate
And this is all you need to do…
Preheat the oven to 180°C and grease one to two baking trays.
On a lightly floured bench knead the pastry, ground ginger and crystallised ginger if using, into the sweet short pastry. Roll the dough out to 3-4mm thickness. Use a kiwi cutter to cut out kiwi-shaped biscuits and place on the prepared trays.
Bake in the preheated oven for 12-15 minutes, or until the edges of the biscuits begin to turn brown. Transfer to a cake rack to cool.
In one bowl stir all the glace icing ingredients together. In another bowl or bowls, melt the chocolate(s) if not already melted. Use the icing and / or melted chocolates to decorate the biscuits, adding cachous for eyes. Decorate further as wished.