These light and buttery shortbread biscuits are packed full of fresh lime and coconut flavor. Such a delicious little zingy treat.
Lime & Coconut Shortbread Biscuits
These light and buttery shortbread biscuits are packed full of fresh lime and coconut flavor. Such a delicious little zingy treat.
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Ingredients
Biscuits
- ½ Cup Shredded / Desiccated Coconut, toasted
- ½ Cup Castor or granulated sugar
- 2 Tbsp Lime Zest
- 1 tsp Vanilla Extract
- 2½ Cups All-Purpose Flour
- 250 Grams Unsalted Butter Cold or frozen
Lime Icing/Glaze
- 2 Cups Icing/Powdered Sugar
- 1 tsp Lime Zest, plus more for sprinkling on top
- 1 Tbsp Lime Juice
- 2-3 Tbsp Water
Instructions
Biscuits
- In a food processor, combine coconut, sugar, lime zest, and the vanilla extract. Pulse a few times until the coconut is finely chopped if using shredded coconut. Alternatively, if using desiccated coconut, combine these ingredients in a mixing bowl and mix well
- Add the flour and mix or pulse until combined. Grate the cold or frozen butter into the mixture and pulse or mix until the mixture is smooth and combined. (The dough will appear fairly dry). If the dough does not come together, add a little ice water, one teaspoon at a time until the dough forms a smooth ball
- Flatten the ball to a disc shape, cover with plastic wrap and refrigerate for around 20 – 30 minutes
- Preheat the oven to 160°C and line two baking sheets with baking paper or silicone baking mats
- Cut the dough disc in half and place half on a lightly floured surface and place the other half back in the fridge to stay cool
- Roll the dough out to just over half a cm thick, then use your favourite approx. 4cm round or fluted edge cookie cutter to cut out cookies. Place on the lined baking sheet leaving a few cm space between each cookie (do not overcrowd the sheets, rather bake in batches)
- Bake for 15 – 17 minutes, or just until bottoms and edges just start to brown (These are shortbread cookies which should still be quite pale, not too brown, to maintain their flakiness)
- Repeat with the remaining dough. You should get around 20 – 30 cookies out of this mixture, depending on the size of your cookie cutter
- Once baked, leave the cookies to cool on the baking sheet for around 5 minutes, then transfer to a wire cooling rack until completely cooled
- Ensure that the cookies are completely cooled before icing
Lime Icing/Glaze
- In a small bowl, whisk together the icing/powdered sugar, lime zest, and lime juice until combined. Add in the two or three tablespoons of water, a tablespoon at a time, and mix well until it reaches a good consistency for spreading. It should not be too runny
- Spoon the lime icing/glaze onto each biscuit, adding a little extra lime zest on top of each if desired
- Place in a cool dry area until the icing/glaze is set, then serve
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