28/10/2016
Triple Cream Brie with Peppered Ginger Biscuits and Orange Syrup Dates
Sweet and spicy biscuits and dates with brie.
Serves:
6
Prep Time: 20 minutes
Cooking Time: 15 minutes
Ingredients
- 175g King Island Dairy Triple Cream Brie
- 1/4 cup dark brown sugar
- 1 tablespoon fine strips of orange rind
- juice of one orange
- 10 fresh dates, halved and pitted
- 1 cup self raising flour
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon bicarbonate of soda
- 1 teaspoon bicarbonate of soda
- 60g butter
- 2 tablespoons dark brown sugar
- 2 tablespoons golden syrup
- freshly ground black pepper, for sprinkling
Method
Remove King Island Dairy Triple Cream Brie for refrigerator one hour before serving to come to room temperature.
To make the dates, heat brown sugar, orange rind and juice in a saucepan and simmer for 5 minutes until syrupy. Stir in dates and allow to cool.
To make the biscuits, combine flour, ginger, cloves and bicarbonate of soda in a bowl and rub in butter with fingertips until well distributed. Stir in dark brown sugar and golden syrup and mix together with hands to make a dough. Roll into 12 pieces and place on a baking tray, allowing room for spreading. Press with the tines of a fork to make a decorative pattern and sprinkle with freshly ground black pepper. Bake at 200°C for 10-12 minutes until golden. Remove onto a wire rack to cool.
Serve King Island Dairy Triple Cream Brie on a platter accompanied by biscuits and dates.
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