Lime and Coconut Cookies
These are a lovely light biscuit and they store very well, so make great gifts or pantry stand-bys.
200 grams butter
¾ cup caster sugar
Zest of 3 limes
Juice of 1 lime
1 egg
100 grams shredded, toasted, coconut
2 cups plain flour
Pinch of nutmeg
Pinch of salt
Pre-heat the oven to 175°C
Rub the butter into the icing sugar, salt, coconut and flour until it resembles breadcrumbs. Add the egg and begin forming it into a dense dough. Add the zest and lime juice and the nutmeg.
Briefly knead the dough on a floured surface until smooth and pliable. Wrap in plastic wrap and refrigerate for at least an hour.
Once chilled, lay a sheet of baking paper on your work surface and cover dough with a second piece to reduce contact with the dough. Roll out thinly, to about ½ cm thick.
Cut into the desired shapes and place on a lined baking sheet.
Bake in a moderate oven for only about 8 minutes – do not allow to brown.
Allow the biscuits to cool slightly on the tray before transferring to a wire rack to cool completely before decorating with lime icing.
Lime icing: Juice of 1 lime, ¾ cup icing sugar. Combine together into a thin drizzling consistency. Lightly coat the biscuits while they are on the wire rack, allowing the icing to ooze off the sides and form a fine, transparent layer over the surface of the cookie.
Tip – warm the limes slightly to get the most juice out of them, pop them in a warm oven for a minute, or microwave them for just a few seconds.