Recipe: Lime Shortbread

This shortbread is super simple but like good bread it takes time without effort. You really need to chill the dough as long as possible if you want a good crumbly mouth feel and if you want to be able to roll the dough at all. I think it’s worth the wait since it bakes up a small batch of not too sweet, melt in your mouth shortbread with a hint of lime twist.

Lime Shortbread
Yields 24
  1. 115g butter, unsalted
  2. 70g sugar
  3. 215g plain flour
  4. pinch of salt
  5. 1/2 tsp lime zest
  6. 2 tbsp lime juice
For the garnish
  1. 150g dark chocolate
  2. fine grated lime zest
  1. Cream together butter and sugar until soft and fluffy and pale.
  2. Add to the butter the flour, salt, zest, and juice. Beat until combined (it's going to be really crumbly).
  3. Turn dough out, form in to a ball and flatten in to a disc and place in fridge for at least 30 minutes.
  4. Remove dough from fridge and roll out to desired thickness. Use a shapped cutter or cut by hand in to even sized piece, make fork pricks in the top and place on a lined parchment sheet in the fridge for an hour.
  5. Heat oven to 180C/350F and bake cookies for 13-15 minutes, until they just start to brown and leave to cool completely.
  6. Make your topping: By melt the chocolate in the microwave in 30 second intervals, stirring in between then dip each cookie into the chocolate and sprinkle with zest before it dries.
Mab Made Food

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