Tangy Lime Cookies
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 60 g | Butter | ¼ cup |
| 115 g | Sugar | ½ cup |
| 1 each | Egg Yolk | 1 each |
| 4 g | Lime Zest | 2 tsp |
| 200 g | Laucke Wallaby Flour | 1¼ cups |
| 10 g | Baking Powder | 2 tsp |
| 14 g | Lime Juice | 2⅔ tsp |
| ICING | ||
| 14 g | Soft Butter | 3 tsp |
| 155 g | Icing Sugar | 1¼ cup |
| 14 g | Lime Juice | 2⅔ tsp |
Method
Preheat oven to 190°C.
Cream the butter, sugar, lime zest and egg yolk until light and fluffy.
Stir in the flour and baking powder, and enough lime juice to make the ingredients cling together.
Turn dough onto a lightly floured surface, knead gently until smooth.
Roll 2 level teaspoonful’s of the dough into balls, and place about 4 cm apart onto prepared baking trays, flatten slightly.
ICING: Combine butter and sifted icing sugar in a mixing bowl, stir in enough lime juice to make icing smooth and spreadable.
Baking temperature 190°C.
Baking time 15 minutes or until lightly browned.
Yield 25
Spread cold cookies with the icing.
