Lime Garibaldi



  • Mix Satin Crème Cake Plain Mix, flour, butter, zest & mixed peel to form a crumb.
  • Add egg & water, mix to form a dough.
  • Scale at 40g per biscuit, mould into balls, place onto lined trays, lightly flatten.
  • Bake at 180°C top heat 170°C bottom heat for 14mins.
  • Crush zest & sugar together to achieve zesty green sugar.
  • Sprinkle the lime sugar generously over the hot biscuits.