Ginger snap biscuits

Ingredients

• 50g butter
• 40g brown sugar
• 60g rice malt syrup
• 1/2 cup self-raising flour
• 1 tsp ground ginger
• 1/4 cup crystallised ginger (pressed through a garlic press)

Method

1. Heat oven to 180 degrees & line a baking tray with baking paper
2. Melt butter, sugar & rice malt syrup together in a saucepan on low heat. Remove from heat once all melted.
3. Add flour & both gingers, then stir to combine. Spoon onto baking tray, allowing enough space for biscuits to double in size.
4. Bake for 12 mins, remove from oven & allow to cool completely. Store in an air-tight container.

Meringues

Ingredients

• 110g caster sugar
• 2 egg whites (room temperature)
• pinch of salt

Method

1. Heat oven to 90 degrees & line a baking tray with baking paper
2. Using a stand mix, whisk egg whites & salt together until peaks form. With whisk running, slowly add sugar one tablespoon at a time until all incorporated.
3. Transfer mixture into a piping bag & pipe small meringues (approx 3-5cm diameter) onto tray.
4. Bake in oven for 3hrs & allow oven to fully cool down before removing trays. Store in an air-tight container.

To arrange Eton Mess

1. Break meringues & ginger snap biscuits into small portions, thinly slice flesh of 1 mango & thinly slice a few pieces of crystallised ginger. Prep all other ingredients (custard, whipped cream, mint leaves, sweet ginger sauce & lime) into serving bowls.
2. In a glass layer custard, biscuits, cream, meringue, mango, mint leaves, crystallised ginger, sweet ginger sauce & lime to individual liking & serve immediately.
3. Enjoy