Makes around 120 small biscuits
- 180g butter, softened
- 1 cup icing sugar
- finely grated zest of 2 limes
- 2 tablepsoons fresh lime juice
- 1 tablespoon pure vanilla extract
- 1 3/4 cups flour
- 2 tablespoons flour extra
- 2 tablespoons cornflour
- 1/4 teaspoon salt
Cream butter with 1/3 cup of the icing sugar until fluffy. Add lime zest and juice, and the vanilla. Beat again until fluffy.
Sift all flour, cornflour and salt together, add to butter mixture and mix on low until combined.
Between two 20 x 30cm (8×12") pieces of baking paper, roll dough into two 3cm diameter logs. Chill for at least an hour.
Heat oven to 180 C. Line two baking trays with paper.
Put remaining icing sugar into ziplock plastic bag.
Remove paper from logs and cut into .5cm thick slices.
Place on baking sheets about 2 cm apart.
Bake until barely golden, around 15 minutes. Place on cooling rack for 8 minutes then place in bag with icing sugar. Toss to coat.
Repeat with remaining dough or freeze dough.
Biscuits will keep up to two weeks in airtight container.
I se no reason why you could not replace the lime with either orange or lemon.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.