1 packet (230g) Ginger Crunch Creams
65g butter, melted
2x 500ml tubs of yogurt
2 tablespoons candied stem ginger pieces (roughly chopped)
6 tablespoons lime curd
2 limes, juiced and zested
- Line the base of a 25cm fluted flan tin with baking paper.
- Pulse the biscuits in your food processor until they’re fine crumbs. Add the melted butter and give everything another whizz until mixed together.
- Carefully press the mixture into the flan tin, getting right up into the edges. Slide the tin into the fridge for 15 minutes to set.
- While the base is setting, grab the frozen yoghurt from the fridge and leave it out to soften a little.
- When soft enough to stir without it really making your arms ache, put the frozen yoghurt in a mixing bowl, stir in the lime juice, and fold in the lime zest, curd and ginger. Leave a bit of each to one side – you’ll need them for decorating once it’s done.
- Spread the mixture over the biscuit base and place the whole thing in the freezer to set. It’ll need a good 3 hours, so be patient!
- Everything set? Now you can decorate. Lift the tart carefully from the tin, place it on a serving plate and drizzle over the remaining lime curd. To finish, scatter the remaining ginger and lime zest across the top.
These scrummy, squishy squares are
definitely worth the work – and making
your own caramel is far easier than it sounds.
Butter Crinkle Crunch
Cooking with the kids? Gather round the fire,
BBQ, or stove to make these classic
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