Review Book Donna Hay – Melting Moments
I’m head over heels in love with lime and lemon. It’s probably my first choice when choosing a dessert to make and/or to purchase. I always have fresh lime on hand, ready for drinks and desserts. So the first time I saw this cookie in Donna Hay book, I just jump right in.
This is my 3rd time making this cookie, that’s how much I like it. I have slightly replicate Donna’s recipe to the version that I enjoy. Firstly I substituting vanilla with honey and added 3½ teaspoon of lime juice instead of 2 teaspoon. Last time I also takeout 2 teaspoons of corn flour and replace with all-purpose flour to give it a more snappy texture.
- Butter 175g
- Icing Sugar ¼ cup
- Vanilla 1 teaspoon
- All-purpose flour 1 cup
- Corn flour ¼ cup
- Icing 1 cup
- Lime juice 2 teaspoon
- Lime rind 2 teaspoon
- Butter 60g
1.Preheat oven 180 degrees, prepare baking tray and silicone mat
2.Place butter, icing sugar and vanilla in mixing bowl, cream the butter until pale and fluffy
3. Sift the flours into the mixing bowl, mix until combine, then place into piping bag with star tip nozzle
4. Pipe the batter about 3 centimeter in diameter leaving about 2 centimeter apart, for perfect identical size use macaroon mats or draw circle on baking paper
5. Place in oven 12 – 14 minutes rotate the tray half way
6. Remove biscuits from oven let cool completely
7. For the filling cream the butter and icing until pale and fluffy, then add lime juice and rind mix until incorporated. If the room is hot, wrap and place in fridge for 10 – 15 minutes until needed.
8. Place a teaspoon of the filling on the flat side of a biscuit then sandwich the two biscuits. Continue until finish.