Lime Shortbread
AuthorMabCream together butter and sugar until soft and fluffy and pale.
Add to the butter the flour, salt, zest, and juice. Beat until combined (it's going to be really crumbly).
Turn dough out, form in to a ball and flatten in to a disc and place in fridge for at least 30 minutes.
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.
Heat oven to 180C/350F and bake cookies for 13-15 minutes, until they just start to brown and leave to cool completely.
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.
Ingredients
Directions
Cream together butter and sugar until soft and fluffy and pale.
Add to the butter the flour, salt, zest, and juice. Beat until combined (it's going to be really crumbly).
Turn dough out, form in to a ball and flatten in to a disc and place in fridge for at least 30 minutes.
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.
Heat oven to 180C/350F and bake cookies for 13-15 minutes, until they just start to brown and leave to cool completely.
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.