Ingredients
- 168 g 6oz butter
- ⅓ cup icing sugar
- zest of 2 limes I only used one as that's all I could carry with my iPod and keys
- 2 tablespoons lime juice
- 1 tablespoon vanilla extract
- 1 ¾ cups + 2 tablespoons flour
- 2 tablespoons corn starch or corn flour
- ¼ teaspoon salt
- ⅔ cup icing sugar to dust
Instructions
- Cream the butter with the icing sugar then beat in the lime zest, lime juice and vanilla.
- Mix the flour, corn flour and salt in a large bowl.
- Beat the dry ingredients into the wet.
- On a piece of baking paper, roll the dough into a 1 ¼ inch log.
- Wrap it up in the baking paper and let chill in the fridge for at least an hour.
- Slice the dough into ½cm thick slices and place them on a baking sheet, 2cm apart from each other.
- Bake in a preheated 170C(375F) fan-forced oven until just lightly golden brown, about 12-15 minutes. Let cool on a wire rack for 4 minutes.
- Dredge cookies in icing sugar to coat.
Enjoy!
Notes
The dough can be made up to 3 days in advance and kept in the fridge.
Alternatively you can make it up to 3 months in advance and freeze. Just thaw overnight in the fridge before baking.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
