Spiced Finger Biscuits with Cottage Cheese Dip
This is a new take on our Choc Chip Cookie recipe. We add mixed spice and shaped the biscuits into fingers. Ideal for dipping. A cooling dessert resembling thick cream, delicately flavoured with nutmeg and cardamom. The gentle flavours and smooth texture are a perfect dip for the Spiced Finger Biscuits. An ideal finalé after a curry meal.
YOU WILL NEED
- 1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
- 2 - 3 t (10 - 15 ml) mixed spice*
- ¼ t (1 ml) ground black pepper
- 125 g butter at room temperature
- 1 extra large or jumbo egg, at room temperature
Cottage Cheese Dip
- 2 x 250 g creamed or smooth cottage cheese
- ¼ cup (60 g) sugar
- ½ t (2.5 ml) ground nutmeg (or to taste)
- ½ t (2.5 ml) ground cardamom (or to taste)
- 1 cup (250 ml) fresh cream
- ½ cup (125 ml) flaked coconut, lightly toasted (optional)
- grated nutmeg
Remove the chocolate chips from the pack and reserve for another use.
Add mixed spice and black pepper to the dry mixture.
Mix cookies according to package instructions.
Bring the dough together and form into a rough salami shape. Fold a length of baking paper in half, unfold and position the dough on the centre fold. Cover and hold the bottom with your left hand while pushing the top paper layer against the dough to form a neat roll (see pic).
Use a rolling pin and lightly flatten the dough roll to about 2 cm thick. Refrigerate for ± 45 minutes. Adjust oven rack to one slot above middle shelf. Preheat oven to 180°C and line two baking trays with baking paper.
Remove the dough from the fridge and cut on the diagonal into 5 mm slices.
Place finger biscuits on the lined baking tray.
Bake for 10 – 12 minutes, until golden brown. Remove baking tray from the oven and leave biscuits on baking tray to firm up before gently lifting them onto a cooling rack.
Allow biscuits to cool down completely before storing in an airtight container.
Cottage Cheese Dip
Beat cottage cheese, sugar, spices and cream until smooth. Taste and add a little more spices if you prefer.
Cover and refrigerate.
Just before serving top with toasted coconut flakes, sprinkle with a touch of grated nutmeg and serve with Spiced Finger Biscuits.
It is best to toast the flaked coconut on a tray in the oven. Preheat the oven to 180°C and toast for ± 5 – 10 minutes.
Buy mixed spice at the supermarket or mix your own.
1 t (5 ml) ground cinnamon
¼ t (1 ml) ground cloves
½ t (2.5 ml) ground nutmeg
½ t (2.5 ml) ground all spice
Mix together and use.