Directions
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- Preheat your oven to 165 celcius.
- Crush 230g ginger nut biscuits with 1tsp Natco ginger powder and then mix in 110g melted butter.
- Press into a 8x8 inch pan and put in the oven and bake for 5 minutes - set aside.
- Beat 460g cream cheese until nice and creamy and soft.
- Add 3tbsp of Natco Rose Syrup and 1 egg and beat in.
- Grate in the zest of 2 limes and beat in 115g caster sugar.
- Pour on top of the ginger nut base, even out and bake for 30 minutes.
- Allow to cool gradually by leaving the oven door open for 15 minutes then transfer to the counter to cool further.
- You can eat on the day, or it will taste even better the next day after the flavours have developed further.
Recipe Made By Bina's Food
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