These long and dark weekend afternoons in winter can be spent cosy in front of the fire, feet in woolly socks, a good book and a plate of cookies. The easiest cookie I could think of last weekend was shortbread biscuits. But I was in the mood for something a bit different and after looking through my larder, thought that lime was a great idea - vitamin C and all - very healthy indeed. These cookies are easy to make and keep in an airtight container for up to 4 days (they get a bit soggy after that). This is a white chocolate topping with lime zest sprinkled on top - you can use also orange or lemon for a change.
- 125g caster sugar
- 225g softened Unsalted butter
- 300g plain flour
- 50g rice flour
- Zest of one lime
- 200g white chocolate
- Zest of one lime
Cream the butter and sugar until fluffy, making sure that all butter and sugar has been combined. The colour will change into a pale yellow. Sieve the flour and rice flour into the butter mix and, using a wooden spoon, combine the flour with the butter until all the flour is incorporated. It should resemble breadcrumbs. Add the zest of one lime
Now bring the mixture together with your hands until the dough is smooth. Roll into 2 sausage shapes of about 20cm long ( shorter if you like bigger cookies - I personally like them smallish). Wrap the rolls tightly in cling film and leave in the fridge for about an hour.
Preheat oven to 160c and cover 2 baking sheets with baking paper. Using a sharp big knife, slice the dough rolls into 8mm thick slices and place them on the baking sheets, leaving gaps in between (if the oven is hot enough, the cookies shouldn't spread). Bake the cookies for about 12 mins or until just slightly darkened (you don't want browned biscuits).
Remove from the oven and leave to cool slightly before moving the cookies onto a wired rack.
Over a Bain Marie, melt the white chocolate until smooth. Dip the cooled biscuits halfway into the chocolate and return to the wired rack. While the chocolate hasn't set, sprinkle each cookie with the zest of the second lime and leave to set.