Lime and Coconut Cookies

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.