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Lime Melting Cookies
Tuesday, March 13, 2018

 This recipe is adapted from Martha Stewart’s “Lime Meltaways”. I think a “meltaway” must be an Americanism as I’ve never heard the term in New Zealand, but whatever you call them, these cookies are delicious and truly do melt in your mouth. Similar to shortbread, these pretty cookies must be watched carefully – they need to be removed from the oven when they are just cooked and before they brown.

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Prep time

20 Minutes + ( 1 hour refrigeration)

Cook time

15 Minutes

Total time

35 Minutes

Lime Melting Cookies

Ingredients

170g butter, room temperature

40g + 80g icing sugar

Finely grated zest of 2 limes

2T lime juice

1T vanilla

280g flour

2T cornflour

1/4t flaky sea salt

 

Directions

Whisk butter and 40g of icing sugar in electric mixer until pale and fluffy. Add lime zest and juice, along with the vanilla, and mix until well combined.

 Whisk together flour, cornflour and salt in a bowl. Add to butter mixture on low speed until just combined.

 Divide dough in half, placing each half on a sheet of baking paper and rolling into a log. Refrigerate for at least an hour until cold and firm. 

 Heat oven to 180C. Remove logs from baking paper and carefully cut into thin slices (less than a centimetre thick if possible). Space a couple of centimetres apart on lined baking sheets. Bake until barely golden, about 13 minutes, rotating sheets halfway through cooking. Transfer to wire racks to cool slightly before tossing the still-warm cookies in the remaining 80g of icing sugar.

 Cookies can be stored in airtight containers for up to two weeks at room temperature.

Makes approximately 3 dozen

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Our first order of mandarins, limes and lemons arrived in Arrowtown on Thursday, 2 days after dispatch and they are fantastic! Great condition and excellent flavour and juice! Will be back for more!
Phillipa Dobson-Brown - Arrowtown

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