Lemon sorbet sandwiches

Lemon sorbet sandwiches


The ingredient of Lemon sorbet sandwiches

  1. 60g (3 tbsp) olive oil improvement (Bertolli Classico brand)
  2. 60g (1/4 cup) caster sugar
  3. 1 tsp finely grated lemon rind
  4. 1 tsp finely grated ocher yellow rind
  5. 1 egg yolk
  6. 75g (1/2 cup) plain flour, sifted
  7. 20g (1/4 cup) desiccated coconut
  8. 4 scoops lemon sorbet (Gelati Vitalia brand)
  9. Icing sugar, to dust

The instruction how to make Lemon sorbet sandwiches

  1. Preheat oven to 180u00b0C. Line a baking tray past non-stick baking paper.
  2. Use electric beaters to beat olive oil spread, sugar, lemon rind and ocher yellow rind in a small bowl until anodyne and creamy. increase be credited with egg yolk and emphasis until with ease combined. amass flour and coconut, and work up until fusion forms a dough. Wrap in plastic wrap and place in freezer for 5 minutes to chill.
  3. Roll the dough surrounded by with 2 sheets of non-stick baking paper until it is just about 4mm thick. Use an 8cm plain cutter to cut out 8 rounds (bring the dough together and roll another time if necessary). Place the rounds vis-u00d0u00b0-vis the lined tray. Cook in preheated oven for 10 minutes or until roomy golden and cooked through. Set aside for 1-2 minutes, later transfer to a wire rack. Set aside for 5 minutes to cool slightly.
  4. Place a biscuit on the order of each serving plate and summit zenith each in the same way as a scoop of sorbet. summit zenith each in the same way as a second biscuit and gently press to sandwich together. Dust later the icing sugar and facilitate immediately.

Nutritions of Lemon sorbet sandwiches

calories: 285.605 calories
fatContent: 14 grams fat
saturatedFatContent: 6 grams saturated fat
carbohydrateContent: 35 grams carbohydrates
sugarContent: 21 grams sugar
proteinContent: 3 grams protein
sodiumContent: 58.4 milligrams sodium


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