This recipe was created by Allyson Gofton for the Great Kiwi Morning Tea, a fundraiser organised by Kiwis for kiwi. All money raised by the national charity, that supports community-led kiwi conservation projects, goes towards protecting kiwi and their habitat. These biscuits are simple to make. Use the glace icing and/or melted chocolate to decorate them.
Kiwis
500 g | Butter crust sweet short pastry, either sheets or block |
1 Tbsp | Ground ginger, optional |
¼ cup | Crystallised ginger, chopped (optional) (Main) |
Glace icing
1 ½ cups | Icing sugar, sifted |
1 Tbsp | Melted butter |
2 Tbsp | Milk, warmed, or water (you may need to increase the amount to 3 Tbsp) |
Chocolate topping
200 g | Dark chocolate, or use white chocolate, melted |
1 jar | Cashous, to decorate |
Directions
- Preheat the oven to 180C and grease 1-2 baking trays.
- On a lightly floured bench knead 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). Use the icing and/or melted chocolates to decorate the biscuits, adding cachous for eyes. Decorate further as wished.