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Lime refrigerator biscuits
Posted By Helen Jackson On January 25, 2010 @ 11:49 pm In Biscuit Recipes,Dish Type,Recipes | No Comments
Lyn
Makes around 120 small biscuits
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 see no reason why you could not replace the lime with either orange or lemon.
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