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Lemon sorbet sandwiches
Lemon sorbet sandwiches
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 60g (3 tbsp) olive oil spread (Bertolli Classico brand)
  • 60g (1/4 cup) caster sugar
  • 1 tsp finely grated lemon rind
  • 1 tsp finely grated orange rind
  • 75g (1/2 cup) plain flour, sifted
  • 20g (1/4 cup) desiccated coconut
  • 4 scoops lemon sorbet (Gelati Vitalia brand)
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 180°C and prepare a baking tray with non-stick baking paper.
  • In a small bowl, beat olive oil spread, sugar, lemon rind, and orange rind with electric beaters until light and creamy. Mix in the egg yolk until well combined. Stir in flour and coconut until dough forms. Chill in the freezer for 5 minutes, wrapped in plastic wrap.
  • Flatten the dough between 2 sheets of non-stick baking paper until it's 4mm thick. Use an 8cm plain cutter to cut out 8 rounds. Place the rounds on the lined tray and bake in a preheated oven for 10 minutes until golden and cooked. Allow to rest for 1-2 minutes, then move to a wire rack to cool for 5 minutes.
  • On each serving plate, layer a biscuit with a scoop of sorbet, add a second biscuit on top, lightly press to make a sandwich. Dust with icing sugar and enjoy promptly.

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