Fancy some baking this rainy Bank Holiday Monday? Try this delicious lime shortbread, perfect with a cup of green tea, but works brilliantly on a picnic too. Or try it with a lemon or lime posset or mousse. You could also use the grated zest of a lemon or the seeds of a vanilla pod (1 tsp essence also works), or just leave it plain. This recipe uses the classic 1 part sugar: 2 parts butter: 3 parts flour, but the use of icing sugar and cornflour makes it softer and even more delicious.
Lime Shortbread
Ingredients
200g unsalted butter
100g icing sugar
200g plain flour
100g cornflour
2 limes, zest only
To finish:
caster sugar to sprinkle over
more lime zest to decorate (optional)
Method
1. Bring the butter to room temperature. Meanwhile grease and line a large baking tray. Pre-heat the oven to 180C (160C fan).
2. Cream the butter and icing sugar together until pale and fluffy.
3. Add the lime zest, then the flour and cornflour a little at a time. Mix through, then knead until smooth, being careful not to overwork the dough.
4. Flatten the ball with your hand and mould into the shape of the tin, or gently roll into a circle about a centimetre thick and place in the centre of the tin.
5. Score the surface into slices and prick all over with a fork.
6. Bake for around 20-30 minutes but keep an eye on it. The shortbread should be coloured slightly and possibly a little golden at the edges, but it will still feel soft.
7. Remove from the oven and put the tray on a wire rack to cool for about 10 minutes. Re-score your lines if necessary.
8. Sprinkle caster sugar over then cut into your required shapes and remove from the tray to cool. Store in an airtight container for up to 3 days (if they last that long!)
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Lime Shortbread
Ingredients
200g unsalted butter
100g icing sugar
200g plain flour
100g cornflour
2 limes, zest only
To finish:
caster sugar to sprinkle over
more lime zest to decorate (optional)
Method
1. Bring the butter to room temperature. Meanwhile grease and line a large baking tray. Pre-heat the oven to 180C (160C fan).
2. Cream the butter and icing sugar together until pale and fluffy.
3. Add the lime zest, then the flour and cornflour a little at a time. Mix through, then knead until smooth, being careful not to overwork the dough.
4. Flatten the ball with your hand and mould into the shape of the tin, or gently roll into a circle about a centimetre thick and place in the centre of the tin.
5. Score the surface into slices and prick all over with a fork.
6. Bake for around 20-30 minutes but keep an eye on it. The shortbread should be coloured slightly and possibly a little golden at the edges, but it will still feel soft.
7. Remove from the oven and put the tray on a wire rack to cool for about 10 minutes. Re-score your lines if necessary.
8. Sprinkle caster sugar over then cut into your required shapes and remove from the tray to cool. Store in an airtight container for up to 3 days (if they last that long!)
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